Coconut Milk Pulao (Rice Cooked in Coconut Milk)
A luxurious Parsi-Gujarati rice dish where aromatic basmati is cooked entirely in fresh coconut milk instead of water. The rice is first toasted in ghee with caramelized onions and a fragrant bouquet of whole spices including cardamom, cloves, and cinnamon, creating a rich, golden pilaf with a subtle sweetness. This 'Coconut Milk Pulao' offers a creamy texture and savory depth, making it a perfect festive accompaniment to spicy curries or lentils.
Ingredients
- 2 cups Basmati rice (Originally '2 measures' (approx 1 lb). Use high-quality long-grain rice.)
- 4 cups Coconut milk (Originally extracted from 2 coconuts to make '2 Sher' (approx 4 cups). Full-fat canned coconut milk works well.)
- 2 large Onions (Originally '1 Sher' (approx 1 lb). Finely sliced.)
- 1/2 cup Ghee (Originally '1/4 Sher' (approx 125g).)
- 2 inches Cinnamon stick (Broken into pieces.)
- 1 teaspoon Mace blades (Originally listed with nutmeg.)
- 1/2 teaspoon Nutmeg (Grated or powdered.)
- 15 whole Green cardamom pods
- 15 whole Cloves
- 15 whole Black peppercorns
- 2 teaspoons Salt (Adjust to taste.)
More recipes using Rice
Dal-less Khichdi (Savory Coconut Rice Pulao)
This unique Parsi dish, historically known as "Dal-less Khichdi," is actually a luxurious coconut rice pulao that defies the traditional definition of khichdi. Fragrant basmati rice is cooked in rich coconut milk with deeply caramelized onions, whole cardamom, and cloves, creating a golden, aromatic masterpiece. The result is a savory, buttery dish with a subtle sweetness that stands beautifully on its own or paired with a simple curry.
Saffron Khichdi (Kesarye Khichdi)
This luxurious Saffron Khichdi transforms humble rice and lentils into a regal dish infused with aromatic spices and rich coconut milk. Golden-fried onions, toasted almonds, and plump raisins add layers of texture and sweetness to the savory base, while saffron imparts a brilliant hue and delicate floral notes. Traditionally slow-cooked to perfection, this Parsi-style comfort food pairs beautifully with spicy curries or can be enjoyed on its own with pickles and papad.
Mutton or Chicken Pulao
This traditional Parsi-style Pulao combines tender, pre-cooked mutton or chicken with fragrant, long-grain rice for a rich and savory main course. The dish features caramelized onions and aromatic shah-jeera (black cumin), cooked together in the 'dum' style to infuse every grain with flavor. Optional saffron and a touch of sweetness can be added to transform this savory staple into a festive, aromatic delight perfect for special occasions.
Rice Kheer
A luxurious and creamy traditional Indian rice pudding that transforms simple broken rice into a decadent dessert through slow simmering. Infused with the delicate floral notes of rose water and the warmth of cardamom and nutmeg, this traditional dish offers a comforting sweetness in every spoonful. The velvety texture is perfectly complemented by a garnish of golden, ghee-fried almonds and plump raisins.
Instructions
- 1Wash the rice gently and drain well. Peel the onions and slice them very finely (like vermicelli). Break the cinnamon and mace into smaller pieces.
- 2In a heavy-bottomed pot (traditionally tin-lined copper), heat the ghee over medium heat. Add the sliced onions and fry them until they turn a rich almond-brown color and become crispy.
- 3Add the washed rice to the pot with the fried onions. Stir and fry the rice grains in the ghee and onions until the rice also takes on a light almond/golden color.
- 4Pour in the coconut milk. Add the salt, cinnamon, mace, nutmeg, cardamom, cloves, and peppercorns. Bring the mixture to a boil over medium-high heat with the pot uncovered.
- 5Once the liquid reduces and is mostly absorbed (the surface looks dry), reduce the heat to the lowest setting (or place on embers/dum). Cover the pot tightly. Cook gently, occasionally turning the rice carefully with the handle of a spoon to ensure even cooking, until the rice is completely tender. If the rice remains hard after the liquid is gone, sprinkle a small amount of water and continue to steam until soft.
You Might Also Like
Dal-less Khichdi (Savory Coconut Rice Pulao)
This unique Parsi dish, historically known as "Dal-less Khichdi," is actually a luxurious coconut rice pulao that defies the traditional definition of khichdi. Fragrant basmati rice is cooked in rich coconut milk with deeply caramelized onions, whole cardamom, and cloves, creating a golden, aromatic masterpiece. The result is a savory, buttery dish with a subtle sweetness that stands beautifully on its own or paired with a simple curry.
Coconut Milk Dudhpak (Rice Pudding)
A rich and aromatic Parsi variation of the classic rice pudding, this dessert substitutes dairy with fresh, creamy coconut milk for a naturally luscious texture. Fragrant Jirasal rice is simmered until tender in the coconut milk, then sweetened and infused with the warming notes of cardamom and nutmeg. Finished with a crunch of almonds and pistachios and a delicate splash of rosewater, it offers a sophisticated tropical twist on a traditional comfort food.
Masala Khichdi II (Spiced Coconut Khichdi)
A rich and aromatic Parsi-Gujarati khichdi featuring tuvar dal and rice cooked in thick coconut milk. This "Masala Khichdi" is heavily spiced with green chilies and fresh coriander, and loaded with fried onions and potatoes for a hearty, casserole-like texture. The unique addition of coconut milk in the final stage creates a creamy, savory finish that distinguishes it from everyday khichdi.
Mutton or Chicken Pulao
This traditional Parsi-style Pulao combines tender, pre-cooked mutton or chicken with fragrant, long-grain rice for a rich and savory main course. The dish features caramelized onions and aromatic shah-jeera (black cumin), cooked together in the 'dum' style to infuse every grain with flavor. Optional saffron and a touch of sweetness can be added to transform this savory staple into a festive, aromatic delight perfect for special occasions.