You are here: Home > Course > Main Course > Indian Rice > biryani recipes across India > Coconut Rice with Vegetable Curry Coconut Rice with Vegetable Curry by Tarla Dalal You must try this on a nice rainy sunday, and you are sure to fall in love with it. Don’t be surprised if you feel like making it every other day after that – it can be addictive! rice, richly cooked with coconut milk and desi spices, topped with a luxurious, creamy curry of mixed veggies and paneer, this is truly a delicacy, prepared easily in the comfort of your own kitchen with a humble kadhai. 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हिन्दी में पढ़ें (Coconut Rice with Vegetable Curry in Hindi) Coconut Rice with Vegetable Curry recipe - How to make Coconut Rice with Vegetable Curry Tags One Meal Dinnerbiryani recipes across India Non Stick Kadai Veg Soaking Time: 15 minutes Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 55 mins 4Makes 4 servings Show me for servings Ingredients For The Rice1 cup long grained rice (basmati) , soaked and drained2 tbsp ghee1 stick cinnamon (dalchini)2 cloves (laung / lavang)1/2 cup thinly sliced onions3/4 cup coconut milk (nariyal ka doodh) salt to tasteFor The Curry3/4 cup chopped and boiled mixed vegetables (french beans , carrots and cauliflower)1 tbsp oil1/4 cup finely chopped onions4 curry leaves (kadi patta)1 tsp chilli powder1/4 tsp turmeric powder (haldi) salt to taste1 cup blanched and chopped tomatoes a pinch of sugar1/4 cup paneer (cottage cheese) cubes1 tbsp fresh creamTo Be Blended Into A Smooth Paste (using 5 Tbsp Water)1 tbsp poppy seeds (khus-khus)2 tsp coriander (dhania) seeds1 tsp cumin seeds (jeera)2 garlic (lehsun) cloves25 mm (1") piece ginger (adrak) Method For the riceFor the riceHeat the ghee in a deep non-stick kadhai and add the cinnamon and cloves and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 1 to 2 minutes.Add the rice and sauté on a medium flame for another 2 to 3 minutes.Add the coconut milk, 1 cup of water and salt, mix gently and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Cover and keep aside.For the curryFor the curryHeat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the curry leaves and sauté on a medium flame for a few seconds.Add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the chilli powder, turmeric powder, salt, tomatoes and sugar, mix well and cook on a medium flame for another 2 to 3 minutes, while mashing with the back of a spoon.Add the paneer cubes, ¼ cup of water and mixed vegetables, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally.Add the fresh cream and mix well.How to proceedHow to proceedJust before serving, re-heat the rice and curry separately.Place the rice onto a serving plate and pour the curry evenly over it.Serve hot.