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Coconut milk pulao

Coconut Milk Pulao

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine India
Servings 2
Calories 164 kcal


  • 200g basmati rice
  • 300ml hot water and 100ml coconut milk
  • Two tablespoons oil or Ghee (clarified butter)
  • Half onion thinly chopped
  • One teaspoon ginger paste or grated ginger
  • One and a half teaspoons salt
  • One teaspoon sugar
  • Beresta (Fried onion) for garnish


  • One bay leaf
  • 3-4 green cardamoms
  • One cinnamon stick
  • 3-4 cloves


  • Put the rice in a strainer and wash it thoroughly. Leave it in the strainer to drain the excess water.
  • Heat the oil in a pan. Add bay leaf, cardamoms, cloves, and cinnamon. Then add chopped onion and fry until it becomes translucent.
  • Add rice and ginger paste. Stir everything very well for one minute over medium heat. Pour hot water and the coconut milk. Then add salt and sugar. Stir everything together and bring it to a boil.
  • When the water level reaches the level of rice, cover the pot, and lower the flame. Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and fluff the rice with a fork carefully.
  • Add beresta (fried onion) and put the lid back on. Let it rest for another 5 minutes. Now we have delicious aromatic rice ready to accompany any curry dish.


Tips and Tricks:

  1. To prepare Pulao the quantity of water should be double than the amount of rice, but as we are going to add coconut milk, I put 300ml of water and 100ml of coconut milk. You can also add half water and half coconut milk.
  2. You can replace the oil or ghee for butter.
  3. The sugar gives a hint of flavour to the Pulao. So, it is recommendable to add.
  4. When you add salt to the water, you must taste. The water should be slightly salty, so when all the water is absorbed, and the cooking is finished, we will obtain the right taste.