Coconut pulao is a delicious one-pot meal that is so easy to make in the Instant Pot or electric pressure cooker. This silky and comforting vegan rice dish goes great with other mild curries or simply pair with cooling raita.
INSTANT POT COCONUT MILK VEGETABLE PULAO
Rich coconut milk and coconut oil lend a delicate flavour to this mild yet aromatic pulao. Whole spices give some warmth and the long grain basmati rice rounds this dish off perfectly.
We have added some frozen mix vegetables (carrot, sweetcorn, peas, green beans) for more flavour and to bulk out the pulao
I prefer to keep this rice dish mild so there are not many added spices.
Tips for the best rice in Instant Pot:
wash the rice thoroughly under cold running water – the water must be cold and not warm/hot as the rice will start cooking and we only want it to soak
leave the rice to soak – this step is optional but does get you a better end result
all rices cook slightly differently. You may find that your rice takes less or more time than ours to cook, in which case, adjust the setting accordingly. My advice would be to always start on lower minutes and increase if need be.
we have used a 1:1:1 ratio of rice to coconut milk to water
we have cooked for 2 min on Low Pressure and Quick Release
Don’t forget to check out our other delicious vegan and vegetarian instant pot recipes before you start making this rice dish 😄
🥥Ingredients:
Basmati Rice
Frozen mixed vegetables – carrot, sweetcorn, pea, and green beans
Whole spices – bay leaf, clove, cinnamon, cumin seeds, fennel seeds, cardamom
White onion – sliced lengthwise
Garlic and ginger – minced or pureed
Cashew nuts – provide texture and richness.
Coconut Milk – we used thick tinned coconut milk.
Coconut Oil – you can also use other cooking oils such as sunflower, olive or vegetable
How to serve coconut milk pulao
While I am at work, away from home I need quick and easy meals so I pair up this rice with chickpea and coconut curry or red kidney bean and coconut curry (so I can finish the can of coconut milk in both dishes) 😋
Also, you can serve this pulao rice with any meal where you’d serve this takeaway style pilau rice . Serve it with Instant pot palak paneer , corn on the cob curry with coconut or my grandma’s spring onion kadhi. – plenty to choose from!
Roasted tomato raita is also a wonderful companion for this rice, alongside with a fresh and colourful salad.
Can I make this rice without Onion Garlic?
Store:
Keeps in the fridge for 2/3 days in an airtight container, reheat in the microwave before serving.
You can also freeze this rice for later. Once it cools down totally, store it in a freezer-proof container or heavy-duty freezer bags.
Store no more than 6-8 weeks, thaw thoroughly before reheating.
Stovetop Coconut Milk Pulao Rice
Other rice recipes
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COCONUT PULAO RICE INSTANT POT
Equipment
- Instant pot
- Spatula
Ingredients
- 1 cup basmati rice
- 1 cup of coconut milk
- 1 cup frozen mix vegetables
- 1 tbsp. coconut oil
- 1 tsp. cumin seeds
- 1 tsp. fennel seeds
- 1 bay leaf
- ½ " cinnamon bark
- 3-4 cardamom pods
- 2 cloves
- 1 onion chopped - small
- 1 tsp. ginger-garlic minced
- salt to taste
- 1 tbsp. freshly chopped coriander
Instructions
- Arrange inner pot in the instant pot.
- Select saute mode and heat oil.
- Add all the whole spices and saute until they crackle.
- Now add cashew nuts and let it brown.
- Then add onion slices and saute until light pink in colour.
- Now add ginger-garlic, fry further for a minute or so.
- Tip in mixed vegetables and cook.
- Add soaked rice and fry it for a minute.
- Add coconut milk, warm water and salt.
- Stir and cancel the saute mode.
- Close the pot with the lid and turn the valve on sealing position.
- Select LOW-PRESSURE COOK and press + - button for 2 minutes on the display panel.
- Once done quick release the pressure.
- Fluff the rice using a fork and leave it for 5 minutes. Then gently mix using a spatula.
- Sprinkle coriander and serve hot.
Video
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.
COCONUT PULAO RICE INSTANT POT
Equipment
- Instant pot
- Spatula
Ingredients
- 1 cup basmati rice
- 1 cup of coconut milk
- 1 cup frozen mix vegetables
- 1 tbsp. coconut oil
- 1 tsp. cumin seeds
- 1 tsp. fennel seeds
- 1 bay leaf
- ½ " cinnamon bark
- 3-4 cardamom pods
- 2 cloves
- 1 onion chopped - small
- 1 tsp. ginger-garlic minced
- salt to taste
- 1 tbsp. freshly chopped coriander
Instructions
- Arrange inner pot in the instant pot.
- Select saute mode and heat oil.
- Add all the whole spices and saute until they crackle.
- Now add cashew nuts and let it brown.
- Then add onion slices and saute until light pink in colour.
- Now add ginger-garlic, fry further for a minute or so.
- Tip in mixed vegetables and cook.
- Add soaked rice and fry it for a minute.
- Add coconut milk, warm water and salt.
- Stir and cancel the saute mode.
- Close the pot with the lid and turn the valve on sealing position.
- Select LOW-PRESSURE COOK and press + - button for 2 minutes on the display panel.
- Once done quick release the pressure.
- Fluff the rice using a fork and leave it for 5 minutes. Then gently mix using a spatula.
- Sprinkle coriander and serve hot.
Video
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.
Ingredients
Chapatti Flour – you can use any atta for the paratha, however, medium or white will taste the best
Plain flour – all-purpose white plain flour
Salt/sugar – to taste
Oil – any will do.
Masala:
Turmeric powder
Red chilli powder
Ground cumin
Ground coriander
Chaat masala
Fresh coriander leaves
How to serve them
These parathas can be enjoyed at any time of the day.
Start the day with these parathas and a hot cup of karak chai
Because the paratha are made with a masala, I prefer milder curries and loads of cooling raita. A great one is a loo matar with roasted tomato raita .
I love them with creamy paneer curries like paneer pasanda , niramish paneer or badami methi mango paneer
Serve them desi Mum style with instant keri no chundo or gujarati garlic chutney or South Indian style pineapple chutney .
Tips
These parathas can be made with only plain flour or wholewheat flour.
You may use Indian achar (pickle) masala instead of other spices.
Roasted gram flour mixed with spices is a great option too.
Skip the Indian flavours totally and go for other herbs and spices such as oregano, chilli flakes, garlic and onion powder mix.
Storing
How to make Lachha Paratha
Rolling, stuffing and roasting
Other stuffed paratha recipe
More paratha recipe
MASALA LACHHA PARATHA
Ingredients
- 1 cup chapatti flour
- 1 cup plain flour
- 1 tsp. salt
- 1 tsp. sugar
- oil
- 1 tsp. turmeric powder
- 2 tsp. red chilli powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. chaat masala
- 2 tsp. finely chopped fresh coriander leaves
Instructions
- In a bowl combine both flours, salt, sugar and add 1 TBSP oil.
- Mix everything with your fingers and using lukewarm water knead the dough, it should be like normal ROTI dough.
- Cover the dough with the clean kitchen napkin and leave it aside for 30 minutes.
- Meanwhile, mix all the masala with the coriander and leave it aside.
- Divide the dough into equal portions (about cricket ball size) and shape into the balls.
- Take one ball and using dry flour make a thin circle with the help of a rolling pin.
- With the pastry brush thinly spread oil onto the entire circle.
- Take 1 tsp of mixed masala and sprinkle.
- Now, cut into the 1" seven or eight stripes using a sharp knife or pizza cutter.
- Take one strip and fold it into a log, the same log put it to the beginning end of the second stripe and roll it up together with the second strip and make a log.
- Then this log with the two strips rolled up put it in the beginning end of the third strip and repeat till you finished all the strips.
- Slightly press the big log and dip it into the dry flour and roll it into the thin circle using a rolling pin.
- Heat a nonstick frying pan or Tawa, carefully life the rolled paratha and put it on a heated pan.
- Roast both sides until light brown dots appear, apply oil on both sides until golden brown.
- Repeat the same procedure until you make all.
- Serve hot with sabji, raita and salad.
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.
