Coconut Milk Pulao (Instant Pot & Stovetop)

This Coconut Milk Pulao is a flavorful South Indian rice recipe made with coconut milk, vegetables, and a few spices in the Instant Pot or Pressure Cooker. It is vegan and gluten-free.

In many regions of India and other South Asian nations, pulao/pilaf is a ubiquitous rice meal. It is made by combining rice with a variety of vegetables with spices. Pulao is frequently served as a main meal and is usually accompanied by raita, a yogurt-based side dish.

If you look around and explore, you will come across varieties of pulao recipes. For instance, matar pulao, paneer pulao, veg pulao, quinoa pulao, etc. The list is never-ending, leaving us spoilt for choices. In this article, we are going to tell you about coconut milk pulao. 

Coconut Rice is one of the easy go-to recipes for packing kids lunch boxes on busy mornings. It is easier if you already have pre-cut vegetables and coconut milk at home.

I usually cut the vegetables the previous night. I also make coconut milk at home, but you can use store-bought full-fat coconut milk. This Pulao recipe is also great for potlucks or picnics.

If you are looking for more Coconut Milk Recipes, check out

• Chickpea Coconut Curry
• Butternut Squash Curry
• Tomato Rice
• Indian Creamed Spinach

Jump to:

• What Is Coconut Milk Pulao?
• Ingredients
• How to Make Coconut Milk Pulao in Instant Pot
• Stovetop Pressure Cooker Method
• Stovetop Pot Method
• What to Serve with Coconut Milk Pulav?
• Tips & Variations
• Storage Suggestions
• Frequently Asked Questions
• More Instant Pot Indian Rice Recipes
• Instant Pot Coconut Milk Pulao (Coconut Milk Rice)

What Is Coconut Milk Pulao?

Coconut milk pulao is a fragrant rice dish cooked using coconut milk. To create it, you'll need basmati rice, coconut milk, onions, garlic, ginger, green chilies, and spices like bay leaves, cinnamon, cloves, and cardamom. 

Ingredients

You will require very few simple ingredients to make this easy coconut milk pulao recipe.

• Rice: I used long grain white basmati rice for making this pulao.
• Green chilies: I have used Indian green chilies for the heat.
• Curry leaves: Optional. Adds a great flavor to the dish.
• Ginger and garlic: I have used homemade ginger and garlic paste. You can also mince and add them.
• Vegetables: I have used onions, carrots, beans, green peas, and green chilies. You can also swap for other vegetables like broccoli, and bell peppers.
• Coconut Milk: You can use either homemade or store-bought full-fat coconut milk.
• Oil: You can use any cooking oil.
• Whole spices: I have used cumin seeds, bay leaf, cinnamon sticks, cloves, and cardamom in this recipe. If you don't have whole spices, add garam masala powder at the end.
• Coriander leaves: for garnish.

How to Make Coconut Milk Pulao in Instant Pot

Press SAUTE on the Instant Pot. Heat oil (or ghee), and add whole spices such as cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Sauté for a few seconds or until aromatic.

Next, add green chilies, ginger-garlic paste, and curry leaves. Saute for a few seconds.

Add sliced onion and saute until onions turn soft and light brown.

Then add the mixed vegetables and cook for a minute.

Next, add coconut milk, water, rinsed basmati rice, and salt. Give a quick stir.

Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.

When the instant pot beeps, do a quick pressure release before removing the lid.

Gently fluff up the rice with a ladle or fork.

The coconut milk pulao recipe is ready. Serve with curry, raita, or plain yogurt.

Stovetop Pressure Cooker Method

If using a regular stovetop pressure cooker, follow the same steps as the Instant Pot. Pressure cook for 2 whistles on medium flame, then let the pressure release naturally.

Stovetop Pot Method

For preparing this dish in a stovetop pan. Follow the same steps, close the lid, and cook on low flame until all liquid is absorbed and the rice is fluffy.

Tips & Variations

• Type of Rice: Coconut milk pilaf tastes best when made with long-grain basmati rice, but you can also use any premium-quality short-grain rice. Other grains like quinoa, millet, or brown rice are also great alternatives.
• Herbs: You can also add mint leaves (pudina) and coriander leaves (cilantro) to enhance flavor.
• Vegan: Substitute homemade ghee with coconut oil or any cooking oil, if you are a vegan.
• Coconut Milk: You can use store-bought full-fat coconut milk. If you don't get thick (or full-fat) coconut milk, then use 1.5 cups of the thin version and skip the water.
• Nuts: You can also add fried cashews and raisins to this rice to make it rich and delicious.

Storage Suggestions

• Store: Leftover coconut milk pulao will keep well in the fridge for up to 2 days. Let it cool completely, and then store it in an airtight container.
• Freeze: Cool the rice completely and store it in a freezer-safe airtight container for up to one month.
• Reheat: Sprinkle some water and reheat the coconut milk rice in the microwave or stovetop until it warms through.

Frequently Asked Questions

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