Coconut Milk Pulao is a fragrant and flavorful rice dish made with aromatic spices and the creamy richness of coconut milk. It’s a popular dish in South Asian and coastal regions and can be enjoyed as a main or side dish
Ingredients:
- 1 cup Basmati rice (washed and soaked for 15-20 minutes)
- 1 cup coconut milk (fresh or canned)
- 1 cup water (or adjust to your preference for rice texture)
- 2 tablespoons ghee or oil
- 1 large onion, thinly sliced
- 2-3 cloves garlic, minced
- 1-inch piece ginger, grated or minced
- 1 green chili, slit (optional)
- 2-3 whole cloves
- 2-3 cardamom pods
- 1 small cinnamon stick
- 1 bay leaf
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala (optional)
- Salt, to taste
- Fresh coriander leaves for garnishing
- Cashews or raisins (optional, for added richness)
Instructions:
Prepare the rice: Wash the rice thoroughly until the water runs clear. Soak the rice in water for 15-20 minutes, then drain the water.
Heat ghee/oil: In a large pan or pressure cooker, heat the ghee or oil over medium heat. Add cumin seeds, cloves, cardamom, cinnamon, and bay leaf. Sauté for 30 seconds until fragrant.
Add aromatics: Add the sliced onions, garlic, ginger, and green chili (if using). Sauté until the onions turn golden brown, about 5-7 minutes.
Spices and coconut milk: Add the turmeric powder and garam masala (if using), then stir to combine. Add the drained rice and sauté gently for 2-3 minutes, coating the rice in the spices and oil.
Add liquids: Pour in the coconut milk and water. Add salt to taste. Stir well to combine, ensuring that the rice is evenly distributed.
Cook the pulao: Bring the liquid to a boil. If you’re using a pan, reduce the heat to low, cover, and let it cook for 15-20 minutes until the rice is fully cooked and the liquid has been absorbed. If you’re using a pressure cooker, cover it and cook for 1-2 whistles on low heat, then turn off the heat and let the pressure release naturally.
Optional garnishes: If you’d like, you can add cashews or raisins towards the end of cooking for extra flavor and texture. Garnish with fresh coriander leaves before serving.
Serve: Fluff the pulao with a fork and serve hot. It pairs wonderfully with raita, curry, or a simple salad.
Enjoy your delicious Coconut Milk Pulao!
