This fragrant carrot and coconut milk pulao is a comforting one-pot rice dish that comes together in 30 minutes. Gently spiced, lightly creamy, and naturally colourful, it’s the kind of recipe you can serve to guests too. Especially when you want maximum flavour with minimal effort.
Note – This recipe has been updated from the archives – first published January 2019. I’ve added new images and content.
In the winter, pulao dishes are always on rotation. Cranberry and saffron pulao and vegetable pulao are such examples.
After the Christmas period, I found myself with an abundance of carrots thanks to some unbelievable winter vegetable bargains (can you believe carrots were as low as 5p for 1kg?). After making familiar favourites like spicy carrot soup , carrot kheer and carrot chilla , I still had plenty left. That’s when this carrot and coconut milk rice came together – an easy, flavour-packed pulao that’s perfect for using up seasonal carrots.
The carrots soften into the rice, giving subtle sweetness. Meanwhile, coconut milk adds richness without overpowering the spices. A handful of green peas brings contrast in both colour and texture.
It is a reliable crowd-pleaser that pairs effortlessly with butternut squash raita , a green leafy salad, and papad .
Ingredient Notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Rice – I use good-quality basmati rice for the best aroma and fluffy grains. Rinse well and soak briefly to help the rice cook evenly.
Carrots – freshly grated carrots work best here. They cook quickly and blend beautifully into the rice, adding natural sweetness and colour.
Coconut Milk – I use full-fat coconut milk for a richer pulao but low fat works well too for a more subtle flavour.
Whole Spices – bay leaf, cardamom, cloves, and cinnamon infuse the oil with warmth and depth — don’t skip them, as they define the pulao’s aroma.
Green Peas (Optional) – frozen peas work perfectly and add a lovely pop of colour and freshness.
Ground Spices – turmeric, chilli powder, cumin, coriander and garam masala add gentle heat and warmth without overpowering the dish.
Finishings – a squeeze of lemon juice and fresh coriander at the end brighten the flavours and bring everything together.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Carrot Coconut Pulao (carrot rice)
Ingredients
- 1 cup basmati rice
- 1 ½ cup carrots peeled and grated
- ½ cup green peas fresh or frozen
- 3 tablespoon oil
- 1 cup coconut milk
- 1 medium onion roughly chopped
- 1 tablespoon ginger-garlic paste
- 1 large green chilli chopped
- 1 tablespoon whole spices bay leaf, cinnamon, green and black cardamom, cloves
- 1 teaspoon red chilli powder
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala optional
- 1 teaspoon lemon juice
- salt to taste
- 3 tablespoon coriander chopped
Instructions
- Rinse 1 cup basmati rice under clean water, then soak for 15-20 minutes in a bowl.
- Heat 3 tablespoon oil in a thick bottom pan or kadai add 1 tablespoon whole spices .
- When they splutter add chopped 1 medium onion along with 1 tablespoon ginger-garlic paste and 1 large green chilli .
- Fry the mixture till onions turns light pink.
- Then add 1 ½ cup carrots (grated) and cook for a couple of minutes. Then add ½ cup green peas and again cook further a minute or so.
- Now add drained rice and 1 teaspoon red chilli powder , ½ teaspoon ground turmeric , 1 teaspoon ground cumin and coriander , ¼ teaspoon garam masala and fry the rice mixture for a couple of minutes.
- Add 1 cup coconut milk and ½ cup of water along with salt to taste mix, bring the water to boil on medium heat.
- Lower the heat, cover the pan with a lid and cook the rice until done.
- Sprinkle 1 teaspoon lemon juice and 3 tablespoon coriander . Serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Carrot Coconut Pulao (carrot rice)
Ingredients
- 1 cup basmati rice
- 1 ½ cup carrots peeled and grated
- ½ cup green peas fresh or frozen
- 3 tablespoon oil
- 1 cup coconut milk
- 1 medium onion roughly chopped
- 1 tablespoon ginger-garlic paste
- 1 large green chilli chopped
- 1 tablespoon whole spices bay leaf, cinnamon, green and black cardamom, cloves
- 1 teaspoon red chilli powder
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala optional
- 1 teaspoon lemon juice
- salt to taste
- 3 tablespoon coriander chopped
Instructions
- Rinse 1 cup basmati rice under clean water, then soak for 15-20 minutes in a bowl.
- Heat 3 tablespoon oil in a thick bottom pan or kadai add 1 tablespoon whole spices .
- When they splutter add chopped 1 medium onion along with 1 tablespoon ginger-garlic paste and 1 large green chilli .
- Fry the mixture till onions turns light pink.
- Then add 1 ½ cup carrots (grated) and cook for a couple of minutes. Then add ½ cup green peas and again cook further a minute or so.
- Now add drained rice and 1 teaspoon red chilli powder , ½ teaspoon ground turmeric , 1 teaspoon ground cumin and coriander , ¼ teaspoon garam masala and fry the rice mixture for a couple of minutes.
- Add 1 cup coconut milk and ½ cup of water along with salt to taste mix, bring the water to boil on medium heat.
- Lower the heat, cover the pan with a lid and cook the rice until done.
- Sprinkle 1 teaspoon lemon juice and 3 tablespoon coriander . Serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Try my Indian spiced roast potatoes cooked with sizzling cumin seeds and turmeric powder. I first boil then roast the potatoes in a skillet to get the crispiest edges and fluffiest insides. Perfect as a side for a fusion roast dinner.
When I’m a little pushed for time, I fall back on my oven roasted potatoes that skip parboiling . However, for perfect roast potatoes, these have to be my go to. Sometimes I make then plain without any seasoning but when I want to push the accelerator on flavour I make these cumin spiced roasties.
My preferred spices are cumin seeds and turmeric powder only because they add gentle Indian flavour without being too overpowering. After all, this is a side dish – just like aloo tikki .
For stronger masala flavours, these air fryer Indian potatoes are great.
Masala roast potatoes are incredible when served with air fryer cauliflower cheese or as part of an Indian fusion roast with this eggless paneer and cranberry nut roast ,
If you don’t want to go down the roast dinner route, they’ll also go with a tawa burger .
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes – perfect roast potatoes should be made using floury potatoes. In the UK that’s usually Maris Piper or King Edwards. Occasionally, I use all rounder potatoes but only if I’m certain they are floury. I peel the potatoes, cut into large chunks and then par-boil until mushy.
Cumin – specifically cumin seeds which release a gorgeous flavour as they sizzle in the hot oil.
Turmeric – I’ve made these potatoes adding turmeric powder during boiling or sprinkling on top of the boiled potatoes. Both work just as well with pretty much the same results.
Oil – use any neutral oil that is safe for cooking. I’ve used both light olive oil and sunflower oil and both work great and give crispy results.
How to make them
Here is how I make roast potatoes that are crispy and fluffy. I follow this classic roast potatoes recipe from BBC Good Food , of course subbing in goose fat for oil to keep them vegan friendly. I also leave out the flour, making these gluten-free – I find that the potatoes are crispy enough without.
Peel the potatoes and cut. Aim to select potatoes similar in size so that they can be cut into equal sized cubes. I go for medium potatoes and quarter them.
Add cold water to a large saucepan and add salt and turmeric powder. Drop in the potatoes and then turn on the heat. Heating this way helps to cook the potatoes evenly all the way through.
Cut into equal cubes
Boil until tender with salt and turmeric
Cook until the potatoes are tender. I like to check by piercing with a knife – the potatoes should fall off the knife.
Drain in a colander and shake to fluff up the sides of the potatoes – more surface area, more crispiness!
Drain
Shake to fluff edges
As the potatoes steam, heat a skillet with oil in the oven. I’ve found that cast-iron leads to extra crispy potatoes. In fact, it works better than a normal roasting tin because the cast-iron retains so much heat.
After about 5 minutes, remove from the oven and sprinkle the cumin seeds – they should immediately sizzle.
Heat skillet
Add cumin seeds
Tip – I’ve found that adding the cumin to the hot oil makes them immediately sizzle and release way more flavour. It’s the same concept for tempering in all Indian recipes.
Tip in the potatoes and mix well.
Roast in the oven for 40 to 50 minutes or until the potatoes are golden and have crispy edges.
Add potatoes to hot skillet
Roast until crispy on the edges and fluffy insides
Storage
To store masala roast potatoes, allow them to cooled down completely, then refrigerate in an air-tight container for up to 2-3 days. Reheat in the oven for best results.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Masala Cumin Roast Potatoes
Ingredients
- 1 kilogram potatoes
- 120 gram oil
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon salt
Garnish
- 2-3 tablespoon coriander
Instructions
- Wash and peel 1 kilogram potatoes then cut into equal sized cubes.
- Place in a pan of cold water, add 1 teaspoon salt and 1 teaspoon turmeric powder , then turn on the heat. Boil the potatoes until tender.
- Drain using a colander then shake the potatoes in the colander to fluff the edges.
- Pour 120 gram oil into a skillet or roasting tin then heat for 5 minutes in the oven at 200℃ or 180℃ (fan).
- Take the skillet out of the oven and sprinkle in 1 tablespoon cumin seeds . Once they sizzle, toss in the potatoes and coat in the oil.
- Roast in the oven for 30-50 minutes or until golden and crispy.
- Sprinkle 2-3 tablespoon coriander and serve.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
