Coconut Rice Pulao With Coconut Cream Recipe
Coconut Rice Pulao with Coconut Cream, a delicious and easy Pulao that can be made for your everyday Lunch. You can also pack it for your Lunch Box.
Coconut Rice Pulao With Coconut Cream is my version of Coconut Rice recipe of South Indian Cuisine. In this recipe, the coconut cream is diluted to get the coconut milk and then the soaked basmati rice along with vegetables like carrots, peas, is cooked in coconut milk.
This coconut rice pulao is also infused with whole spices like bay leaf, cloves, cardamom pods, black peppercorns, and ginger. Finally, the coconut rice pulao From Coconut Cream is garnished with fried cashews and coconut slices.
If you like this recipe, you can also try other Pulao Recipes such as:
- 1 cup Basmati rice
- 2 cups Coconut milk
- Ghee , as required
- 1 Bay leaves (tej patta)
- 2 Cardamom (Elaichi) Pods/Seeds
- 4 Whole Black Peppercorns
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 Ginger , finely grated
- 1 Carrot (Gajjar) , peeled and finely chopped
- 1/4 cup Green peas (Matar)
- 1 tablespoon Cashew nuts , sliced
- 1/2 tablespoon Fresh coconut , sliced
- Salt , as required
How to make Coconut Rice Pulao With Coconut Cream Recipe
To beging making the Coconut Rice Pulao With Coconut Cream Recipe, wash and clean the basmati rice 2-3 times and soak for 30 minutes.
In the meantime, prepare coconut milk. Blend the coconut cream with 2 cups of water in a Mixer/blender till it forms a smooth mixture. Keep it aside. You may skip this step if using coconut milk.
In a small pan, add oil or ghee. When the oil is hot, add bay leaf, cardamom pods, cloves, black peppercorns, and sauté at low heat till it releases the aroma.
Add the cumin seeds. When the seeds stop to sizzle, add the grated or chopped ginger and sauté for 2 minutes so that the raw smell goes away.
Now add the chopped carrots and green peas. Sauté at medium heat for 3-4 minutes.
Add the fried carrots and peas mixture into the rice cooker. Add water as required for the rice to cook. Cover the cooker with the lid and cook until the rice is cooked.
For tempering, in a small pan, add 2 teaspoons of ghee or oil. Saute the cashews and the coconut slices for 2 minutes on low heat. Add this tempering to the cooked rice.