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Coconut Milk Pulao Web Story

Coconut Milk Pulao in Instant Pot & Stovetop

Gayathri Vijayakumar
Indulge in the exquisite flavors of Coconut Milk Veg Pulao – a creamy, one-pot wonder crafted with aromatic spices and wholesome vegetables. Learn to make this recipe in Instant Pot & Stovetop.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

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
  • 1/2 cup Water
  • Salt as needed
  • 3 small Green Chillies use according to your spice level
  • 2 tsp Ginger Garlic Paste
  • Coriander Leaves a handful, finely chopped
  • Mint Leaves a handful, finely chopped
  • 1 tbsp Ghee/Oil

Whole Spices

  • 1 Bay Leaf
  • 2 Cardamom
  • 2 Cloves
  • 1 inch Cinnamon
  • 1 Star Anise
  • 1/2 tsp Stone Flower
  • 1 tsp 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.

Notes

Serve this delicious Pulao along with any Raita, Dal or Gravy.
To make it vegan, just substitute ghee with your choice of oil.
Use your choice of vegetables. Some suggestions are cauliflower, potato, capsicum, sweet corn, 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.
Add green chillies according to your taste and preference.
Can add a couple of whole garlic cloves instead of ginger garlic paste. Makes the rice more flavourful.
Basmati rice gives a lovely flavour to this pulao. You can use any other rice of your choice. Soaking Time, cooking time and water quantity may vary.
After the pulao is cooked, let it rest for at least 5 minutes before fluffing it with a fork. It will make sure the grains do not break while fluffing it. Make sure you fluff it gently. Do not mix it too much.
Tried this recipe?Let us know how it was!