Recipe for Veg Pulav in Coconut Milk

Pulav can be described as a rice dish in which rice is cooked with vegetables, spices, and aromatics. Old Basmati rice, with its long grains and distinct aroma, is best suited for this dish. Vegetables like carrots, beans, peas, and potatoes are commonly added, and whole spices such as bay leaves, cardamom, cinnamon, etc, give it a lovely aroma.

I recently shared the recipe for Matar Pulav, a Pulav recipe combining basmati rice, green peas, and spices. I also shared the recipe for Coriander and Mint Pulav, in which, instead of adding plain water ( to cook the rice), a paste of fresh mint and coriander leaves is added. This gives this Pulav its unique taste.

Today, the recipe I am sharing is Veg Pulav in coconut milk. In this recipe, the addition of coconut milk to the rice gives the Pulav richness as well as a dense flavour. When combined with vegetables and whole spices, the dish becomes absolutely delicious.

You can pair this pulav with any gravy dish of your choice, just like I did when I made it recently. I paired it with Chole Masala, and it tasted great.

Once, I paired it with Kurkuri Bhindi in Gravy and some boiled eggs. It also tasted amazing.

Let’s check out the recipe for Veg Pulav in Coconut Milk:

Kitchen Equipment needed:

• Cooking Pot: https://amzn.to/46TfRqY
• Mixer:
  Option 1 Bosch:https://amzn.to/3LzMbGF (Perfect for Indian cooking, with great reviews)
  Option 2: Preethi:https://amzn.to/3n9XCLH ( I use this. It is perfect for Indian cooking, but priced higher than Bosch)
• Knives: https://amzn.to/3Lg64Bj
• Cutting Board: https://amzn.to/3K0dh8L

Ingredients needed to make Veg Pulav in Coconut Milk:

• 3 tbsp Ghee
• 7-8 Black Peppercorns
• 1-2 Bay leaves
• 3-4 Green Cardamoms
• 1 Star Anise
• 4-5 Cloves
• 1 Mace
• 1 tsp Cumin Seeds
• 2 Medium-Sized Onions, thinly sliced
• 10-12 Cashews
• 6-8 Strands of Mint; Leaves Separated
• 10-12 Strands of Fresh Coriander, washed and finely chopped
• 2 Cups of Vegetables of your choice ( Peas, corn, beans, potatoes, carrots, capsicum, etc).
• Salt; to taste
• ⅓ tsp Turmeric Powder
• 2 Cups Basmati rice; Washed and soaked in water for 30 minutes
• 2 Cups Coconut Milk
• 2½ Cups Water
• 2-3 Green Chillies
• 1 Medium-Sized Tomato

Ingredients for grinding to a paste:

• 1 Medium-Sized Onion
• 2 Green Chillies
• 1 Small lemon-sized piece of Ginger

Method to make Veg Pulav in Coconut Milk:

• Heat Ghee in a cooking pot.
• On medium heat, fry bay leaves, star anise, cloves, cardamom, mace, and black peppercorns.
  
  
  
• Add cumin seeds, cashews, and onions. On medium heat, continue frying till the onions turn slightly brown.
  
  
  
• Add chopped mint and coriander leaves. Continue frying.
  
  
  
• Grind onion, ginger, and green chillies in a mixie. Add a few spoons of water, if required, to make a fine paste.
  
  
  
• Add this paste to the pot.
  
  
  
• Lower the heat and continue frying for a minute or two.
  
  
  
• Add the vegetables.
  
  
  
• Add salt and turmeric powder.
  
  
  
• Add coconut milk and water.
  
  
  
• Add chopped tomatoes and slit green chillies.
  
  
  
• Increase the heat and let the water come to a full boil. Then add rice. Cover with a lid, and on medium-high heat, cook till the grains are cooked yet firm. Stor it a few times in between, but be gentle, or else the rice grains shall break.
  
  
  
  
  
• Remove from heat. Cover with a lid and let it rest for about 15 minutes before serving.
  
  
  
• Serve hot.
  
  

Ingredients Sourcing in Germany:

Many of the ingredients needed for this recipe can be purchased from a local supermarket. You can also check the online shop of Spicelands, which is a big Indian store in Frankfurt that supplies all over Germany and a few neighbouring countries.

Here are some pointers for ingredient sourcing:

Basmati Rice ( Brand name: Heer): https://amzn.to/46PQ96x
Ghee: See my article about making Ghee in Germany.
I have used frozen peas and beans in this recipe. These are easily available in local supermarkets in Germany.

An Additional Tip:

This pulav has a different and nice taste when you skip adding turmeric and tomatoes and the paste of onion, ginger and chilli. The pulav will have a lighter colour, and the flavour of coconut will shine more.

Check out the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

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