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Coconut Milk Pulao/ Mixed vegetable pulao with coconut milk
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Ingredients
  • Ghee/Oil – 2 tsp
  • Cloves – 3
  • Cardamom – 2
  • Cinnamon – a small stick
  • Bay leaf – 1
  • Onion – 1
  • Ginger garlic paste – ¾ tsp
  • Coriander leaves – few
  • Vegetables – 2 cups (carrot, beans, peas, potato)
  • Green chili – 3
  • Salt as needed
  • Garam masala powder – ½ tsp
  • Basmati Rice – 1 cup
  • Coconut milk – 1 cup
Instructions
Preparation
  1. Soak rice for 15 minutes, once done drain and keep it aside.

  2. Chop onion and coriander leaves.

  3. Cut vegetables into small pieces.

Method
  1. In a pan or pressure cooker heat oil/ghee.

  2. Add cinnamon, cloves, cardamom, and bay leaf, and allow it to pop.

  3. Add chopped onion and saute for a minute.
  4. Add ginger garlic paste, cook till raw smell goes off.
  5. Add coriander leaves.
  6. Add chopped vegetables and cook for 3 – 5 minutes.
  7. Add green chilis.
  8. Add salt and garam masala powder and mix well.
  9. Add rice.
  10. Add 1 cup of coconut milk and 1 cup of water (1:2 ratio of rice and water, add 50% of coconut milk).
  11. Cook covered for 15 minutes, or pressure cook for 2 whistles.
  12. Once pressure released fluff the rice with a spatula, serve hot.
Recipe Notes

Tips...

  • You can use regular white rice too, basmati will be tastier than the regular one.
  • You can use only coconut milk to cook the rice, but the rice will be a little sticky.
  • If the home-made coconut milk is watery, you can use only coconut milk, there is no need to add water.