Coconut Milk Pulao is a quick and flavourful one-pot recipe. This coconut milk pulao recipe uses fresh vegetables, basmati rice, minimal spices, and coconut milk, perfect for a busy day or lunchbox. If you like a mild pulao, you are sure to love this flavorful dish. Let’s see how to make this delicious Pulao in an Instant Pot or Stovetop Pressure Cooker.
Jump to:
- About Coconut Milk Pulao
- Why you will love this Coconut Milk Pulao
- Ingredients Required to make Easy Coconut Milk Veg Pulao
- How to make Coconut Milk Pulao in Instant Pot
- How to make this Rice in Stove top Pressure Cooker
- Serving Suggestions
- Tips to make the best Coconut Milk Pulao
- Other recipes you may like
- Recipe Card
About Coconut Milk Pulao
Most of us look for easy one-pot recipes that are quick to make but taste delicious. This Coconut Milk Pulao is one of those. Coconut Milk adds a lovely aroma and flavour to this simple Pulao. You can also make this for a potluck or when guests are over.
Pulao is a popular Rice dish from South India where fragrant rice is cooked with mild spices and vegetables. Usually, Pulao is mild, with just a handful of spices, which makes it kid-friendly as well. Also, this recipe is loaded with vegetables. Add soya chunks or paneer to this rice to make it more wholesome and nutritious.
If you have no time to make coconut milk at home, use store-bought canned coconut milk. Instead of fresh vegetables, you can also use a cup of frozen vegetables for this recipe. Like other instant pot recipes, this is such a simple recipe that anyone can put together with ease.
Why you will love this Coconut Milk Pulao
Creamy Goodness: Unsweetened Coconut milk imparts a velvety, creamy texture to the pulao, making every bite a comforting experience.
Aromatic Bliss: The combination of spices and creamy coconut milk creates an irresistible aroma filling the kitchen, building anticipation for the feast.
Versatility: Coconut Milk Veg Pulao is incredibly versatile. You can customize it by adding your favourite vegetables, making it suitable for vegetarians and vegans.
One-Pot Wonder: This recipe’s Instant Pot and stovetop versions are one-pot wonders, simplifying the cooking process and minimizing cleanup efforts.
Easy Recipe for Beginners: Coconut milk Vegetable Pulao is an easy recipe that can be made in less than 30 minutes. This pulao requires simple ingredients but is super flavourful and perfect for a lunchbox or busy weekdays.
Ingredients Required to make Easy Coconut Milk Veg Pulao
Basmati Rice – I have used Basmati Rice because it adds more aroma and flavour. You can use any other rice or millet of your choice. Water quantity and cooking time may vary accordingly.
Coconut Milk & Water – I have used thick, store-bought coconut milk. You can use homemade, too.
Assorted Vegetables – I have used green peas, beans & carrots. You can use fresh or frozen vegetables.
Ghee/Oil – Ghee adds a lovely flavour to Pulao. Use oil to make this recipe Vegan.
Whole Spices – Bay Leaf, Cinnamon, Cloves, Cardamom, Star Anise, Stone Flower and Fennel Seeds. Use cumin seeds if desired. Skip what is not available and use the rest.
Onion – I have used Thinly Sliced Pink Onion
Ginger, Garlic & Green Chilli – Have used freshly minced ginger, garlic & green chillies. You can use readymade ginger garlic paste, too. Since we are not adding another masala to this pulao, the spice is mainly from green chillies only.
Mint & Coriander Leaves – For the lovely aroma and flavour
Salt – No dish is complete without the right amount of salt!
How to make Coconut Milk Pulao in Instant Pot
Wash and soak Basmati Rice for 20 minutes.
Press SAUTE on Instant Pot. Once hot, add ghee/oil.
Add spices – Bay Leaf, Cinnamon, Cardamom, Clove, Star Anise, Fennel Seeds and Stone Flower. Saute for a minute till a nice aroma comes.
Add thinly sliced onion and saute for a minute.
Next, add in the ginger garlic paste and green chillies. Saute till a nice aroma comes.
Add the mixed vegetables, mix and cook for another 2-3 minutes.
Add finely chopped coriander & mint leaves. Saute for 30 seconds.
Next, add washed, soaked and drained Basmati Rice and salt. Give a stir without breaking the rice.
Add coconut milk & water. Mix well and check for salt.
Close the lid. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
Once the timer goes off, let the pressure release automatically for 10 minutes. Release the remaining pressure manually.
Open the lid and leave it for 5 minutes. Garnish with coriander leaves, gently fluff it with a fork and serve.
How to make this Rice in Stove top Pressure Cooker
Heat a pressure cooker with ghee/oil on medium flame. Once hot, add Bay leaf, Cinnamon, Cardamom, Clove, Star Anise, Fennel Seeds and stone Flower. Now, add thinly sliced onion and saute for a minute.
Next, add in the ginger garlic paste and green chillies. Saute till a nice aroma comes. Add the mixed vegetables, mix and cook for another 2-3 minutes. Add finely chopped coriander & mint leaves. Saute for 30 seconds.
Add coconut milk & water. Now, add the required amount of salt and mix well.
Once it starts boiling, add soaked and drained Basmati rice. Check for salt.
Close the lid, place a whistle and cook for 3 whistles on medium flame.
Let the pressure release naturally. Open and leave it for 5 minutes. Garnish the coocnut milk vegetable pulao with coriander leaves, gently fluff it with a fork and serve.
Serving Suggestions
Coconut Milk Veg Pulao pairs exceptionally well with:
- Raita (yogurt with spices and herbs)
- Pickle or chutney
- Grilled vegetables
- Cucumber slices
Try serving this everyday rice recipe with my Roasted Eggplant Raita or Bhindi Raita.
You can also serve it along with any perfect side dish like Dal Tadka, Egg Gravy, Matar Paneer or Channa Kurma
Tips to make the best Coconut Milk Pulao
To make it vegan, substitute ghee with your choice of oil.
Use your choice of vegetables. Some suggestions are cauliflower, potato, capsicum, sweet corn, and mushroom. You can also use frozen vegetables in place of fresh vegetables. Soya Chunks, Paneer can also be added to this Pulao.
You can add garam masala powder for a different taste.
Adjust the amount of green chillies according to your taste and preference.
Add a couple of whole garlic cloves instead of ginger garlic paste. It makes the rice more flavourful.
Basmati rice gives a lovely flavour to this coconut milk rice. You can use any other rice of your choice. Soaking Time, cooking time, and water quantity may vary.
Use good quality basmati rice or long grain rice for a fluffy rice recipe.
After the pulao is cooked, rest for at least 5 minutes before fluffing it with a fork. Make sure you fluff it gently for the best results. Do not mix it too much.
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Recipe Card
Coconut Milk Pulao in Instant Pot & Stovetop
Equipment
- Instant Pot
- Stovetop Pressure Cooker
Ingredients
- 1 cup Basmati Rice
- 1 cup Vegetables chopped, fresh or frozen
- 1 Onion thinly sliced
- 1 cup Thick Coconut Milk fresh or canned
- ½ cup Water
- Salt as needed
- 3 small Green Chillies use according to your spice level
- 2 teaspoon Ginger Garlic Paste
- Coriander Leaves a handful, finely chopped
- Mint Leaves a handful, finely chopped
- 1 tablespoon Ghee/Oil
Whole Spices
- 1 Bay Leaf
- 2 Cardamom
- 2 Cloves
- 1 inch Cinnamon
- 1 Star Anise
- ½ teaspoon Stone Flower
- 1 teaspoon Fennel seeds
Instructions
To make this Pulao in Instant Pot
- Wash & Soak Basmati Rice for 15 minutes.
- Press SAUTE on Instant Pot. Once hot, add ghee / oil.
- Add the whole spices. Saute for a minute till a nice aroma comes.
- Add thinly sliced onion and saute for a minute.
- Next, add in the ginger garlic paste, and slit green chillies. Saute till a nice aroma comes.
- Now, add the mixed vegetables, mix and cook for another 2-3minutes.
- Add finely chopped coriander & mint leaves. Saute for 30 seconds.
- Next, add washed, soaked and drained Basmati Rice, salt and give a stir without breaking the rice.
- Add coconut milk & water. Mix well and check for salt.
- Close the lid. Set the pot to MANUAL/PRESSURE COOK(High Pressure) and set timer to 5 minutes.
- Once the timer goes off, let the pressure release automatically for 10 minutes. Release the remaining pressure manually.
- Open the lid and leave it for 5 minutes. Garnish with coriander leaves, gently fluff it with a fork and serve.
To make this Pulao in Stovetop Pressure Cooker
- Heat a pressure cooker with ghee/oil on medium flame. Once hot, add Bay leaf, Cinnamon, Cardamom, Clove, Star Anise, Fennel Seeds &Stone Flower.
- Now, add thinly sliced onion and saute for a minute.
- Next, add in the ginger garlic paste and slit green chillies. Saute till a nice aroma comes.
- Now, add the mixed vegetables, mix and cook for another 2-3minutes. Add finely chopped coriander & mint leaves. Saute for 30 seconds.
- Add coconut milk & water. Now, add the required amount of salt and mix well.
- Once it starts boiling, add soaked and drained Basmati rice.Check for salt.
- Close the lid , place a whistle and cook for 3 whistles on medium flame.
- Let the pressure release naturally. Open and leave it for 5 minutes. Garnish with coriander leaves, gently fluff it with a fork and serve.