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Coconut Milk Pulao served in a bowl
Creamy coconut rice with veggies

Coconut Milk Pulao Rice

Author: Flavelo
Recipes Side Dishes
This Pulao variation brings the tropics to your kitchen. By replacing some water with coconut milk, the rice becomes creamier, slightly sweet, and aromatic. The colors of the vegetables and the warmth of the spices create a side dish (or main) that stands on its own, but also perfectly balances the heat of a spicy curry.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine South Indian

Ingredients

Equipment Needed

  • Heavy pot with lid
  • Sharp knife

Allergen Information

⚠️ Tree Nut (Coconut)

Instructions

1 ✓

Rinse rice thoroughly and soak for 20 minutes. Dice the carrot, finely chop the onion, and crush the garlic.

Tip: Soaking ensures long grains that don't break.
2 ✓

Heat coconut oil, add whole spices. Once fragrant, add onion and sauté until translucent.

Tip: Coconut oil amplifies the flavor profile.
3 ✓

Stir in biryani paste, garlic, and vegetables. Sauté for 1-2 minutes.

Tip: Cooking the paste removes the raw taste.
4 ✓

Add drained rice, coat with oil, then pour in the coconut milk and water mixture. Add salt.

Tip: Since coconut milk is thick, you may need slightly more liquid than usual.
5 ✓

Bring to a boil, cover, reduce heat to low, and steam for 12-15 minutes. Remove from heat and rest covered for 10 minutes.

Tip: Keep the lid closed to let steam do the work.

Recipe FAQ

Can I use only coconut milk?
Not recommended. It would be too heavy and oily, making the rice hard to cook. A mix of water and coconut milk is best.

Ingredients

  • 1 1/2 cups Basmati Rice
  • 3/4 cup Coconut Milk (canned)
  • 1 2/3 cups Water
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 1 whole Carrot
  • 1/2 cup Green Peas
  • 2 tbsp Coconut Oil
  • 2 tbsp Biryani Paste (or Curry Paste)
  • 1 tsp Whole Cumin Seeds
  • 1 stick Cinnamon
  • 2 whole Cloves
  • 1 tsp Salt