Instant Pot Coconut Milk Pulao|Coconut Milk Rice Recipe (2024)

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. Vegan and Gluten-Free.

In many regions of India and other South Asian nations, pulao 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, veg pulao, mushroom 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 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.

Today's recipe I am sharing is prepared in an Instant Pot Electric Pressure cooker. However, you can make the dish in a stovetop pressure cooker or a Pan.

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.

Why You'll Love This Instant Pot Coconut Milk Pulao Recipe

• Ready in less than 20 minutes.
• Easy, and one-pot dish.
• Loaded with Vegetables.
• It pairs well with curry, dal, or raita.
• Great for potlucks, get-togethers, or kid's lunch boxes.
• Vegan, vegetarian, and gluten-free.

Ingredients for Coconut Milk Pulao Recipe

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 Thai green chilies for the heat.
• Curry Leaves: Adds a great flavor to the dish. It's optional.
• Ginger and garlic:I have used a paste made from fresh ginger and garlic. 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

PressSAUTEon Instant Pot. Heat oil (or ghee), and add in the whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Saute for a few seconds or till 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 thePRESSURE COOK/MANUAL (High Pressure)setting and set the cooking time to5 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

• Heat oil in a pressure cooker on medium flame, add in the whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Saute for a few seconds or till 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, place a whistle, and cook for 2 whistles on medium flame.
• After 10 minutes, Fluff up the rice gently.
• Coconut milk Pulao is ready. Serve with Curry, Raita, or plain yogurt.

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.

What to Serve with Coconut Milk Pulav?

Serve Coconut Milk Pulao withdal/lentils, curry, or raita.

Tips & Variations

• Type of Rice: Coconut milk pilaf tastes best when long-grain basmati rice is used, but you can use any premium-quality short-grain rice. You may also use other grains like quinoa, millets, or brown rice.
• Herbs: You can also add mint/pudina leaves and coriander leaves/cilantro to enhance flavor.
• Vegan: Substitute ghee with coconut oil or any cooking oil, if you are a vegan.
• Coconut Milk: You can use store-bought 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 down the rice completely and store it in the freezer-safe airtight container for up to 1 month.

Reheat:Sprinkle some water and reheat the coconut milk rice in the microwave or stovetop until it warms through.

Frequently Asked Questions

More Coconut Milk Recipes

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

More Instant Pot Indian Rice Recipes

• Vegetable Biryani
• Spinach Rice
• Potato/Aloo Biryani
• Beetroot Rice
• Peas Pulao
• Vegetable Pulao

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