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# Coconut Milk Pulao Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Soaking Time** | 30 min |
| **Total time** | 1 hr 10 min |
| **Serves** | 2 servings |
Per servings.
| Nutrient | Amount |
| ------------- | --------- |
| Calories | 1032 kcal |
| Carbohydrates | 107 g |
| Protein | 16 g |
| Fat | 64 g |
| Saturated fat | 44 g |
| Sodium | 1244 mg |
| Potassium | 1416 mg |
| Fiber | 8 g |
| Sugar | 12 g |
| Vitamin A | 6843 IU |
| Vitamin C | 222 mg |
| Calcium | 169 mg |
| Iron | 12 mg |
## About
This is an easy, simple, flavoured, fragrant rice pulao recipe made with spices, herbs, rice, and Thengai milk. **Coconut milk pulao** or **Coconut Rice Pulav** is an ideal lunch box recipe or one-pot meal that can be served with different types of curries and salad. This popular, comforting South Indian rice recipe is typically prepared for various occasions and celebration feasts. However, it can also be an ideal weekend lunch or brunch menu.
There are different types of **Coconut Milk Pulao** recipes, but the most common way is to make it white. When cooking, herbs like coriander leaves, mint, and green chillies are added directly to the rice. However, the same herbs can be ground to paste, eventually turning green. In addition, in the place of green chillies, you may add red chillies to make it red-coloured pulao.
## Ingredients
* 2 tbsp oil
* 1 tsp pepper
* 3 pods cardamom
* ½ tsp cloves
* 2 bay leaf
* 1 tsp fennel
* 1 inch cinnamon
* 6 chilli *(slit)*
* 1 tbsp ginger garlic paste
* 1 onion *(sliced)*
* 1 carrot *(chopped)*
* 2 tbsp peas
* 2 tbsp mint *(chopped)*
* 1 tsp salt
* 2 cup coconut milk
* 1 cup basmati rice *(soaked)*
* 2 tbsp coriander *(chopped)*
## Instructions
1. Firstly, in a kadai heat 2 tbsp oil and saute spices till it turns aromatic. I have added, 1 tsp pepper, 3 pods cardamom, ½ tsp cloves, 2 bay leaf, tsp fennel, and 1 inch cinnamon.
2. Add 6 chilli, 1 tbsp ginger garlic paste and saute well.
3. Now add 1 onion and saute till the onion softens slightly.
4. Also, add 2 tbsp mint, 1 tsp salt and saute till the mint shrinks slightly.
5. Further, pour in 2 cup of coconut milk and mix well.
6. Once the milk comes to a rolling boil add 1 cup basmati rice and mix gently.
7. Cover and simmer for 20 minutes, or until the rice is cooked well.
8. Fluff gently, and add 2 tbsp coriander. Mix gently.
9. Finally, enjoy Coconut Milk Pulao Recipe, which tastes great with raita and salan.
## Step-by-step
Firstly, in a kadai heat 2 tbsp oil and saute spices till it turns aromatic. I have added, 1 tsp pepper, 3 pods cardamom, ½ tsp cloves, 2 bay leaf, tsp fennel, and 1 inch cinnamon.
Add 6 chilli, 1 tbsp ginger garlic paste and saute well.
Now add 1 onion and saute till the onion softens slightly.
Also, add 2 tbsp mint, 1 tsp salt and saute till the mint shrinks slightly.
Further, pour in 2 cup of coconut milk and mix well.
Once the milk comes to a rolling boil add 1 cup basmati rice and mix gently.
Cover and simmer for 20 minutes, or until the rice is cooked well.
Fluff gently, and add 2 tbsp coriander. Mix gently.
Finally, enjoy **Coconut Milk Pulao Recipe**, which tastes great with raita and salan.
## Video
## Notes
* Firstly, the pulao tastes great when made slightly spicy. Else the creaminess of coconut will dominate.
* Additionally, you can add vegetables of your choice to make it nutritious.
* Also, if you are using thick coconut milk, then use 1 cup of coconut milk and 1 cup water.
* Finally, **Coconut Milk Pulao Recipe** tastes great for a lunch box.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/coconut-milk-pulao-recipe-coconut-rice/](https://hebbarskitchen.com/coconut-milk-pulao-recipe-coconut-rice/)
