Vegetable Coconut Milk Pulao
Vegetable coconut milk pulao - fragrant basmati rice cooked in creamy coconut milk, loaded with vegetables and aromatic spices. It's a vegan and gluten free one pot dish perfect for a weeknight meal or to serve guests on special occasions.
Servings: 5 people
Calories: 557kcal
Equipment
- 1 Ceramic Pot/Steel Pot
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 435 g (or) 2 Cups Basmati Rice
- 1.5 Tablespoons Oil
- 1 Bay Leaf
- 1 inch Cassia / Dalchini
- 5 Cloves
- 3 Green Cardamom
- 1 blade Mace / Javithri
- 1 Star Anise
- 1 Teaspoon Cumin Seeds
- 10 Cashews each split into half
- 1 medium (or) ¾ Cup (or) 65 g Onion peel and chop finely
- 1 Teaspoon Ginger Garlic Paste
- 4-5 Green Chillies cut each lengthwise
- 2 medium (or) 1 Cup (or) 145 g Potatoes wash, peel and dice into half inch cubes
- 2 medium (or) 1 Cup (or) 110 g Carrots wash, peel, cut each into half lenghtwise and dice each into inch thick pieces
- 12-15 (or) 1 Cup (or) 110 g Green Beans wash, trim edges and chop into 1 inch
- ½ bunch Mint Leaves wash and remove leaves from stem and chop roughly
- 1 Teaspoon Garam Masala
- Salt as required
- 650 ml Full Fat Coconut Milk
- ½ bunch Coriander Leaves wash and chop finely.
Instructions
- Place rice in a wide bowl, wash it under tap water 3-4 times or until water runs clear.435 g (or) 2 Cups Basmati Rice
- Soak rice for 20 minutes in sufficient water.
- Heat oil in a pot over medium heat.1.5 Tablespoons Oil
- Once oil is hot, add bay leaf, cassia, cloves, green cardamom, mace, star anise and cumin seeds. Saute till fragrant.1 Bay Leaf, 1 inch Cassia / Dalchini, 5 Cloves, 3 Green Cardamom, 1 blade Mace / Javithri, 1 Star Anise, 1 Teaspoon Cumin Seeds
- Now add cashews, stir well and cook until they turn light golden.10 Cashews
- Add onion, ginger garlic paste and saute until onion turns soft and translucent.1 medium (or) ¾ Cup (or) 65 g Onion, 1 Teaspoon Ginger Garlic Paste
- Add green chillies and saute for a minute.4-5 Green Chillies
- Stir in potatoes, carrots and green beans.2 medium (or) 1 Cup (or) 145 g Potatoes, 2 medium (or) 1 Cup (or) 110 g Carrots, 12-15 (or) 1 Cup (or) 110 g Green Beans
- Cook for 5- 8 minutes or until vegetables soften slightly, stirring regularly.
- Stir in mint leaves, salt and garam masala.½ bunch Mint Leaves, 1 Teaspoon Garam Masala, Salt
- Drain water from soaked rice and add it to the pot along with coconut milk and coriander leaves. Stir everything well.650 ml Full Fat Coconut Milk, ½ bunch Coriander Leaves
- Secure the pot with the lid and simmer for 12-15 minutes until all the liquid is absorbed.
- Switch the heat off, take the lid off the pot and let it sit for 10 minutes.
- After 10 minutes, fluff the vegetable coconut milk pulao and serve it with mixed vegetable kurma or malai matar paneer and onion raita.
Notes
Liquid to Rice Ratio: The amount of liquid needed can vary depending on the type of rice you use. For example, sona masoori and parboiled rice typically require more liquid than basmati. Ensure to follow the liquid measurements specified on the package.
Soak Rice: Soaking rice for at least 20 minutes can help reduce cooking time.
Remove Whole Spices: I would suggest removing whole spices like cassia, mace and star anise before serving. These spices have intense flavour and can leave an unpleasant aftertaste when bitten. They are only used to infuse aroma and flavour, not for eating.
Nutrition
Calories: 557kcal | Carbohydrates: 79g | Protein: 9g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 139mg | Potassium: 361mg | Fiber: 4g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 4mg
