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 πŸ™‚

Let’s start with Ingredients and follows Procedure

Ingredients:Β 

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 withΒ cucumber raita Β orΒ Onion tomato raita
  • It’s best to pack in the lunch box, Happy cooking and have a great day πŸ™‚

Step by step process shown below:

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