Coconut Pulao

Coconut Pulao

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A traditional recipe from goa, the coconut pulao is characteristic of the cuisine of the west coast where coconuts and cashews are used abundantly.

Cooked in coconut milk and garnished with cashews and coconut slivers, this is indeed rich fare!

You can also try other Pulaos like Hariyali Mixed Sprouts Pulao or Palak Chana Pulao .

Coconut Pulao recipe - How to make Coconut Pulao

Soaking time:  15 minutes   Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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3/4 cup coconut milk (nariyal ka doodh)
1 cup long grained rice (basmati) , soaked for 15 minutes and drained
1 tsp oil
1 tsp butter
1/2 cup sliced onions
2 cloves (laung / lavang)
25 mm stick cinnamon (dalchini)
2 cardamoms
1/2 cup carrot roundels
1/4 cup green peas
2 tbsp fried cashewnuts (kaju)
salt to taste

For The Garnish
2 tbsp grated coconut
2 tbsp chopped coriander (dhania)

  1. Heat the oil and butter in a pressure cooker, add the onion, cloves, cinnamon and cardamom and sauté on a medium flame for 1 minute.
  2. Add the carrot and green peas and sauté on a medium flame for 1 minute.
  3. Add the rice, coconut milk, cashewnuts, 1½ cups of hot water and salt, mix well and pressure cook for 2 whistles.
  4. Allow the steam to escape before opening the lid.
  5. Serve hot garnished with the coconut and coriander.
Nutrient values per serving
Energy327 cal
Protein5.2 g
Carbohydrates41.7 g
Fiber7.6 g
Fat15.4 g
Cholesterol0 mg
Vitamin A340.2 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.2 mg
Vitamin C2.4 mg
Folic Acid11 mcg
Calcium25.4 mg
Iron1.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium12.8 mg
Potassium33.6 mg
Zinc0.6 mg
Coconut Pulao Video by Tarla Dalal


Coconut Pulao
 on 23 Mar 15 10:25 AM

This is a great rice recipe made using rice, coconut milk, onions and is colourful and taste best when served hot.
Coconut Pulao
 on 25 Apr 11 10:11 PM