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Coconut Milk Pulao

Coconut milk pulao
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Coconut Milk Pulao Recipe, How To Make Coconut Milk Pulao Recipe

A rich rice dish made with Basmati and Coconut milk with a slight flavor of sweet and tangy tomatoes. This mixed pulao is always made in concoction with any fish recipes.

About Recipe

How to make Coconut milk pulao

(89 ratings)
0 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Coconut milk pulao
Author : Vahchef
Main Ingredient : BASMATI RICE
Servings : 4 persons
Published date : November 16, 2016


Ingredients used in Coconut milk pulao
• Green cardamom - 2 numbers.
• Cloves - 4 numbers.
• Cinnamon - 2 number.
• Green chilies (slitted) - 3 numbers.
• Tomato (chopped) - 1/2 cup.
• Ghee - 1 teaspoons.
• Ginger-garlic paste - 1(1/2) teaspoons.
• Oil - to fry.
• Onion - 2 numbers.
• Basmati rice - 1 cup.
• Coriander leaves (chopped) - 1 bunch.
• Salt - to taste.
• Coconut milk - 2 cup.
Method:
  • Soak Basmati rice for 15 minutes.
  • Slice the onions and slit the green chilies. Chop tomatoes finely.
  • Take a pressure cooker and add Ghee. When ghee is warm, add the spices - Cinnamon, cloves and Green cardamom. Fry for 30 seconds.
  • Add oil and once oil is hot, add the sliced onions and green chillies. Saute well.
  • After 2 minutes, add salt and saute. Meanwhile wash the rice and keep it ready.
  • Once the onions start turning to a golden color (translucent), add ginger-garlic paste and saute well. Make sure it doesn't stick to the bottom.
  • Add tomato and saute well. After about 2 minutes, add the rice (Fully drained off the water). Saute well and Make the rice nicely coat with the Onion/chillies/tomatoes/oil mixture in the cooker. This makes the rice nice and loose instead of forming lumps when the pulao is done.
  • Add coconut milk and coriander leaves. Usually people add coriander for garnishing but for me adding coriander leaves earlier gives a nice taste to the dish.
  • Check for Salt and Close the lid and pressure cook for 3-4 whistles. Open the lid and transfer to a bowl.

Serve hot with the Chicken/Mutton/Veg curry..






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