Add Preferred SourceCoconut milk pulao is a wholesome and delicious rice-based dish. Made without onion and garlic, this easy coconut pulao is ready in 20 minutes and is perfect for lunchboxes, potlucks, and gatherings. Naturally gluten-free and vegan.
Why you will love this recipe
- Coconut milk adds a creamy and rich flavor to the pulao, enhancing its taste and making it a delightful dish.
- This pulao is vegan and naturally gluten-free.
- It is a straightforward and quick recipe, making it perfect for busy weeknight dinners or special occasions.
Ingredients
Rice: I have used Basmati rice. However, any long-grain rice can be used.
Coconut milk: Store-bought or homemade coconut milk can be used.
Spices: Whole spices that go into this pulao are cumin seeds, bay leaf, star anise, fennel seeds, cardamom, cinnamon, and cloves.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Expert Tips
Use Basmati rice or any variety of long-grain rice to make this coconut pilaf. Also, it is important to soak the rice for 20-30 minutes.
The total amount of liquid ratio in this recipe is 1:1¼. For 2 cups of Basmati rice, I have used 2½ cups of liquid (1½ cups of coconut milk and 1 cup of water).
This dish is great for meal prep. Wash and soak the rice overnight, cut the vegetables, and store them in the refrigerator. This way, they can be quickly prepared and packed for lunch boxes in the morning. Check out more Indian dairy-free Indian recipes here.
What to serve with coconut milk pulao?
Raita: Raita is a yogurt-based condiment that complements the flavors of this dish. You can make cucumber raita, tomato-onion raita, or any other variety.
Dal: Serve cabbage pulao with a side of dal fry or any other dal of your choice.
Potato dishes: This dish pairs well with Bombay potato curry or potato salad.
Roasted/sauteed vegetables: Serve this pulao with roasted beets, malai broccoli, tandoori mushrooms, or sautéed sweet potatoes as a side dish for a wholesome meal.
Recipe FAQs
You can make this dish in a stovetop pressure cooker. Follow this recipe with a 1 to 1.5 rice-to-water ratio and cook for two whistles in the cooker. To make this dish in a stovetop pan, follow this recipe with a 1 to 1.5 rice-to-water ratio and cook covered for 15-18 minutes (or until all the moisture is absorbed).
To make coconut milk pulao in a slow cooker, start by sautéing the spices and veggies in a pan until fragrant. Then, transfer the mixture to the slow cooker. Add rice, coconut milk, and water, and give it a good stir. Cook on the low setting for 2-3 hours or until the rice is tender and has absorbed the liquid. Keep an eye on the rice's progress to avoid overcooking.
Any leftovers can be stored in the refrigerator for up to three days. Cool it completely and place it in an air-tight container before storing it.
More Instant Pot rice recipes
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Recipe card
Coconut Milk Pulao (Instant Pot)
Equipment
Ingredients
- 2 cups Basmati rice
- 1½ cups coconut milk see notes
- 1 tablespoon oil
- ¼ cup cashew
- 1 inch ginger finely chopped
- 1-2 green chili finely chopped
- 1 medium carrot chopped
- ½ cup peas
- 8-10 green beans chopped
- ½ cup corn kernels
- 1 teaspoon salt adjust as per taste
- 1 cup water
Whole spices:
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 inch cinnamon
- 5 cloves
- 3 green cardamom
- 1 star anise
- ½ teaspoon fennel seeds
Instructions
- Wash the rice thoroughly. Soak it in water for 20-30 minutes.
- Set the Instant Pot in saute mode (normal) and add oil.
- Once it heats, add cumin seeds and whole spices (bay leaf, cinnamon, cardamom, star anise, fennel seeds, and cloves). Saute for a few seconds.
- Add cashews and fry until they are golden (1 minute).
- Add ginger and green chili. Add the vegetables (carrot, peas, green beans, and corn kernels). Saute for two minutes.
- Add the coconut milk and water. Mix well and deglaze the pot.
- Drain the water from the soaked rice. Add rice and salt, and give it a good mix.
- Close the lid and pressure cook on high for 6 minutes. Do a quick release of the pressure.
- Mix the rice gently before serving.
Kalin says
This looks so complex but is actually so simple! Yummy!
Rosanna Stevens says
Delicious. I can't wait to make this again, it was so aromatic and I loved the crunchy cashews in it. Thank you!
Ashley says
I like the idea of using coconut milk instead of regular milk!
Jean Nie says
The coconut milk in rice adds a delicious sweet taste and I like how this can have veggies too and makes a good and hearty meal.
nancy says
what a fragrant and delish rice recipe
Emily Flint says
Another great Instant Pot recipe from you! I can't wait to serve this with more veggies on top!
Sue says
I love all the veggies in this, so yummy!
nancy says
delicious and fragrant coconut rice.