Coconut Milk Pulav

Cooking without onions and garlic is always a challenge. But during festive seasons I make it a point to not to add them. Like during vrats, navratri etc even if you don’t fast, most people try avoiding use of onion and garlic. This pulav recipe comes handy and when paired with some kurma or raita it’s a complete meal. The best part being it’s a one pot lunch. Can be made quickly and still nutritious. Handy for working people who are pressed for time.

Coconut Milk Rice


Addition of coconut milk makes it richer but completely optional. Just add normal water also would be fine. Here goes the recipe:


Basmati Rice: 1 cup (Normal rice would also do)

Veggies: ¾th cup (I used cauliflower, beans, peas and carrot)

Coconut Milk: 1 cup. (See notes)

Salt: as needed


1 Bayleaf, 2-3 cloves, 1 inch cinnamon, few peppercorns and 1 tsp shaha jeera.

Ghee: 2 tbsp

Nuts: Cashews: 2-3 broken ones.

Coconut Milk Rice


Wash and soak the rice in water for 15 minutes, drain water and keep aside till further use.

Heat a heavy bottomed pan; add ghee and the whole masalas, sauté on low flame. Add cashews and fry till golden brown.

Add the jeera and then add rice and fry for a couple of minutes on a low flame.

Add coconut milk and sauté and bring to boil.

Check for salt. Now keep the flame to low and cook till all the coconut milk gets absorbed. It takes around 15-20 minutes. Keep checking in the middle.

Serve hot with raita or kurma of your choice.




Since the rice is soaked it gets quickly cooked. Use Basmati Rice for best results.






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