Coconut Pulao Recipe

by Sujata Kotian Das - January 27, 2019

Coconut Pulao

Coconut pulao is a dish which I first had at my friends place and immediately fell in love with it.
I have made few variations in this recipe like adding coconut pieces, you can avoid using it if you don’t like the taste, but trust me the roasted taste of coconut pieces and cashew nuts take this delicacy to a different level. The subtle taste is something which makes it unique. This is quite easy to make and can be easily made in the morning rush time. Kids will definitely love it due its colourful texture and taste. Additionally it is quite nutritious as well. Working people can make this for their lunchbox as it is a wholesome recipe.

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Preparation time : 10 min

Cook time : 15 min

Serves : 3-4 Pax

Ingredients :

1 cup Basmati rice( washed and soaked for 15 minutes)
200 ml Coconut milk
1 Large Onion
1 cup green peas
1 medium sized Carrot
1 Bay leaf
7-8 peppercorns
2 cardamom
Cinnamon stick
3-4 cloves
1 mace
10-12 Cashew nuts
3-4 Green Chilli
1 tbsp Ginger Garlic paste
1 tbsp coconut pieces
Ghee
Coriander leaves

Method

Heat some ghee in a cooker, add whole garam masala’s and sauté well
Add onion, ginger garlic paste and green chillies
Fry them well until onion turns golden brown
Now add cashew nuts and coconut pieces, roast them until they turn little brown
Next add green peas and carrot, sauté them for about 2 minutes
Now add 1 cup water, soaked rice and salt. Give it a nice mix
Finally add coconut milk and stir well
Cover the lid and cook for 1 whistle
Once the steam is released completely, open the lid and garnish with Coriander leaves
Coconut pulao is ready to be relished
Serve hot with raita, papad or any side dish of your choice

Note/Tips

Instead of Basmati rice you can also use long grain rice
You can increase the quantity of coconut milk and avoid adding water as per your taste
Also, you can use any veggies as per your liking ( beans, corn, mushrooms...)

Coconut Pulao Recipe Step-by-Step with Pictures:

Heat some ghee in a cooker, add whole garam masala’s and sauté well
Add onion, ginger garlic paste and green chillies
Fry them well until onion turns golden brown
Now add cashew nuts and coconut pieces, roast them until they turn little brown
Next add green peas and carrot, sauté them for about 2 minutes
Now add 1 cup water, soaked rice and salt. Give it a nice mix
Finally add coconut milk and stir well
Cover the lid and cook for 1 whistle
Once the steam is released completely, open the lid and garnish with Coriander leaves
Coconut pulao is ready to be relished

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