Coconut Milk Pulao| Vegan Rice|One-pot Cooking|Lunch Box Recipe

Pulao/ Rice recipe: Coconut Milk pulao/ Vegetable Pulao With Coconut Milk

Servings: 3

Duration: 30 mins

Mainly, Pulao is mild in taste & very delicious dish in India which can have either in lunch/ dinner and it is a quick lunch box recipe or you can also prepare it on parties/ at festivals

Pulao is a main dish usually prepared with rice and contains whole spices, vegetables, onion depending on the cuisine. It can be prepared either with normal rice or basmati rice. Today I am sharing a vegan, healthy and used coconut milk with veggies and Basmati rice. It’s super tasty and easy to make, Coconut milk gives the glossy texture to the pulao and tastes mildly sweet and moreover, if you’re a vegan this is an incredible recipe can include in your diet, It can be served at lunch in the main course or you can pack for lunch in the lunch box. Rigorously saying this amazing recipe is one-pot cooking, I cooked pulao in the pan will soon share how to make this pulao in the pressure cooker.

Vegetable Pulao with coconut milk is healthy, coconut flavor with whole spices, do try & enjoy your meal 🙂

Let’s start with Ingredients and follows Procedure

Ingredients:

1 cup = 160 grams

Basmati Rice – 1 cup – wash thrice and soak in water for 15 mins ( drain water before adding into the pan )
Coconut oil – 2 tbsp
Coconut milk – canned – 1 cup ( You can use fresh coconut milk as well )
Bay leaf – 1
Cloves – 2
Cinnamon – 1-inch piece
Cardamom -2
Marathi Mogga – 1
Peppercorns -8
Shahjeera/caraway seeds – 1 tsp
Green chili slit – 1
Cashew nuts – 12
Ginger-garlic paste – 1 tsp
1/2 Onion 1 sliced -1 cup
1 Carrot – chopped 1 inch long – 1 cup
10 beans – chopped 1 inch long – 1cup
1 potato – cubed – 1 cup
15 Cauliflower florets
Mint and coriander leaves – Each 2tbsp
Salt – 1 tsp
Garam masala powder – 1/2 tsp

Procedure:

On medium heated wide pan add oil, bay leaf, cloves, cardamom, cinnamon stick, peppercorns, shahjeera. Saute 30 secs and then add cashew nuts fry till lightly brown
Then add green chili, sliced onion, saute them for 2 mins
Next, add ginger-garlic paste saute a minute, then goes in potato, carrot, and beans saute them for 3 mins and then add cauliflower florets saute them for 3 mins
Now add the chopped mint and coriander leaves, saute a min then goes in salt and garam masala powder. Combine well
Add in rice and gently mix for few seconds and add coconut milk, water, and mix well
Cover with lid and cook 5 mins on high heat then cook 7 mins on medium heat and simmer for 3 mins
Turn off heat and open lid, gently mix the rice and serve with cucumber raita or Onion tomato raita
It’s best to pack in the lunch box, Happy cooking and have a great day 🙂

Step by step process shown below: