Coconut Milk Pulao (Instant Pot)

5 from 55 votes

Coconut pulao is a wholesome and delicious rice-based dish. This vegetable and rice casserole is naturally gluten-free and vegan. Made without onion and garlic, this easy coconut pulao can be customized to add vegetables of your choice.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 317kcal

Author: Shilpa Kerur

Equipment

Instant Pot

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:

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.

Video

Notes

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 a total of 2½ cups of liquid (1½ cups of coconut milk and 1 cup of water).

Nutrition