Coconut Rice Pulao


  • 1 cup basmati rice
  • 1/4 cup coconut cream or 2 cups coconut milk
  • ghee or oil as required
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamom pods
  • 4 black peppercorns
  • 1/2 teaspoon cumin seeds
  • 1/2 knob ginger finely grated or chopped
  • 1 medium size carrot peeled, finely chopped
  • 1/4 cup fresh green peas
  • 1 tablespoon sliced cashews
  • 1/2 tablespoon coconut slices
  • salt as required


  1. To prepare Coconut Rice Pulao, wash and clean the basmati rice 2-3 times and soak for 30 minutes.
  2. In the meantime, prepare coconut milk. Blend the coconut cream with 2 cups of water in a Mixer/blender till it forms a smooth mixture. Keep it aside. You may skip this step if using coconut milk.
  3. Drain the soaked rice and add it to an Electric rice cooker. Add the coconut milk into it. You can also use a Pressure cooker or Open container to cook the rice.
  4. In a Small pan, add oil or ghee. When the oil is hot, add bay leaf, cardamom pods, cloves, black peppercorns, and sauté at low heat till it releases the aroma.
  5. Add the cumin seeds. When the seeds stop to sizzle, add the grated or chopped ginger and sauté for 2 minutes so that the raw smell goes away.
  6. Now add the chopped carrots and green peas. Sauté at medium heat for 3-4 minutes.
  7. Add the fried carrots and peas mixture into the rice cooker. Add water as required for the rice to cook. Cover the cooker with the lid and cook until the rice is baked.
  8. In a small pan, add 2 teaspoons of ghee or oil. Saute the cashews and the coconut slices for 2 minutes on low heat. Add this tempering to the cooked rice.
  9. Serve Coconut Rice Pulao with Tomato Chutney or Chutney of your choice for breakfast, or along with Kosambari, a tall glass of Masala Chaas and Masala Dal Vada Recipe for filling lunch.

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