Coconut Milk Pulao is easy and flavorful South Indian rice recipe made with coconut milk and few vegetables in the Instant pot pressure cooker.
Coconut pulao can be made very easily for lunch boxes in the busy mornings. It’s very easy to make if you already have cut vegetables and coconut milk.
Coconut Milk Pulao goes really well with
I cook this recipe using a instant pot or regular pressure cooker often since it is easy to make and one of the most favorite dish for my kids. This recipe could be eaten without any side dish.
The coconut aroma and flavor along with the fragrant spices do make this pulao different from the regular pulao. So when you want to add some richness and flavor to your food, add coconut milk.
I added some veggies to the pulao, but feel free to omit the veggies. Or you can add veggies of your choice.
How to make Coconut Milk Pulao
- Rinse basmati rice very well in water till the water runs clear of the starch. Soak the rice in enough water for 30 min to 1 hour.
- Turn on SAUTE. Wait for the pot to get hot and then add oil. Once oil is hot add biryani spices(Black cumin, cinnamon, cardamom, cloves, bayleaf, black stone flower,Black pepper, star anise), cashew nuts to the oil and fry for 1 min.
- Add ginger garlic paste and saute until raw smell goes.
- Add curry leaves, green chillies slit, onion slices and salt and fry until onions are transparent color.
- Once onions are transparent add carrots, peas, mint and coriander leaves and fry 2 minutes.
- Add soaked rice and coconut milk and mix well. If salt is not enough adjust now to the taste
- Close the lid on the pot, and turn pressure valve to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
- Once the pot beeps, wait till the pressure releases naturally. Then, open the lid, and mix everything well.
Coconut Milk Pulao – Instant Pot
Equipment
- Instant Pot
Ingredients
- 2.5 cup Coconut milk
- 2 cup Basmati Rice
- 1 Onion sliced
- 3-4 Green Chillies
- 1 Sprig curry leaves
- 1 tsp Ginger garlic paste
- 2 tsp Oil
- ½ Carrot (small pieces)
- ¼ cup Peas
- 2 tsp Salt adjust to taste
- 8-10 Cashew nuts
Pulao Ingredients
- ½ tsp Black cumin
- 1 inch Cinnamon
- 1 Cardamom
- 4 Cloves
- 1 Bayleaf
- 1 Black stone flower
- 5 Black pepper
- 1 Star anise
Instructions
- Rinse basmati rice very well in water till the water runs clear of the starch. Soak the rice in enough water for 30 min to 1 hour.
- Turn on SAUTE. Wait for the pot to get hot and then add oil. Once oil is hot add biryani spices(Black cumin, cinnamon, cardamom, cloves, bayleaf, black stone flower,Black pepper, star anise), cashew nuts to the oil and fry for 1 min.
- Add ginger garlic paste and saute until raw smell goes.
- Add curry leaves, green chillies slit, onion slices and salt and fry until onions are transparent color.
- Once onions are transparent add carrots, peas, mint and coriander leaves and fry 2 minutes.
- Add soaked rice and coconut milk and mix well. If salt is not enough adjust now to the taste
- Close the lid on the pot, and turn pressure valve to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
- Once the pot beeps, wait till the pressure releases naturally. Then, open the lid, and mix everything well.