Coconut Pulao: Instant pot/Stove top Recipe

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Coconut pulao is a rich, tasty rice dish where rice is cooked in coconut milk and spiced mildly. It goes well served with Bagara Baingan (Spicy Eggplant curry), Egg fry  or with Egg Korma. This pulao also goes well with Sambar, raita and any gravy curries so I do not have to make plain rice separately during Parties. Little kids would really enjoy this as it is. Even my Tot likes it.

In this recipe I have used 1 can of coconut milk but you can use less if you want. I use one can of coconut milk with max 4 cups of rice sometimes. Also use butter according to your preference. As I always say if it’s a party go with full flavors otherwise use moderately. Canned Coconut milk is available in any grocery store.Try to buy regular one instead low fat/thin or other varieties.I have used garam masala in this recipe to give mild flavoring, keeping kids in mind.You can also use more if you prefer. But keep in mind it’s a pulao and is to be eaten with spicy curries.

Check Instant Pot instructions at the bottom of post. I used this model Instant pot ↓

Servings:

Four (4)

Total time:

1hr 15 minutes (Includes Soaking time)

Category:

Rice dishes,Festive Recipes

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

• 2.5 cups Basmati Rice
• 1 can regular coconut milk (400ml)
• 1.75 cups water
• 2 tablespoons butter
• 1 teaspoon Shahi Jeera (Black cumin seeds)
• 2 Bay leaves
• 1/2 teaspoon garam masala or adjust

To make a paste:

• 1/2 bunch mint 
• 1/2 bunch coriander 
• 1/4 onion
• 2 green chillies or adjust

Coconut Pulao Stove top Recipe

 

1. Soak 2.5 cups Basmati rice in water for at least 30 minutes. Soaking enhances the grain size once cooked.
2. Mix 2.5 cups water and 1 can coconut milk (400ml) and microwave for 30-45 seconds.Keep it aside.
3. Chop onions and green chillies.
4. Separate mint ad coriander leaves from stems and clean them.
5. Make a smooth paste of onion,green chillies,mint,coriander. You can add little water to blend.
6. Heat butter in a Vessel or pressure cooker. Add bay leaves, Shahi jeera. Then add the above paste and cook till it comes together and the raw smell is gone.Takes about 5 minutes.
   
   
   
7. Drain water and add 2.5 cups basmati rice to the pan. Stir to coat the rice with the mint mixture.
8. Add heated coconut milk + water to the pan.Add salt to taste, 1/2 tsp garam masala.
9. If cooking in vessel, Cook on medium flame, covering the pan with lid and stir once when the water is almost evaporated. Then leave it covered on low flame(simmer) for 10 minutes.Simmering at the end removes moisture with out burning rice and keeps the grain separated. Alternatively you can transfer this mixture to pressure cooker and cook for 10 minutes/ 1 whistle.

•  If making in Pressure cooker,  cover with lid (don't seal yet) and cook on medium flame till water reaches boiling point. If you seal early, coconut milk will settle at bottom and Rice will not cook properly. 
• Now stir once and close lid, put the whistle.Cook for 1 whistle or 10 minutes on medium flame. Turn off the stove and when pressure is gone open and serve. This method works best for me as it always gives perfect texture and doesn't over cook. When you open the cooker the rice might look little moist as coconut milk has creamy texture. But by the time you serve its good with separated grains.

Instant Pot Recipe:

I used this model :
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer (Packaging May Vary)

• Press Saute button on Instant Pot, Normal, 15 minute  (By pressing Saute button repeatedly you can switch heat to less, Normal or more). Time can be adjusted by pressing + or - button.
• Add 2 tbsp Butter, whole Masalas (1 tsp Shahi Jeera, 2 Bay leaves). Fry a minute. 
• Add blend Masala paste (1/2 bunch mint ,1/2 bunch coriander ,1/4 onion,2 green chillies or adjust)
• Fry till raw smell is gone and mixture is thick, like 5 minutes.
• Add 2.5 cups soaked Rice, 2 cups water, 1 can Coconut milk. If you want, you can cut down coconut milk, add more water in that place.
• Add salt to taste, 1/2 tsp Garam masala. 
• Cover and heat 2-3 minutes till liquid reaches boiling point. If you don't boil liquid, thick coconut milk settles at bottom and you will get Burn signal.
• Press Cancel button.
• Close the lid.Turn steam release valve  (Whistle) to sealing mode.
• Set pressure cook, high pressure, 5-6 minutes (Pressing Pressure cook button repeatedly sets to High, low pressure modes). Time can be changed by pressing + or - button.
• Once done, Natural Pressure release (wait till floating valve drops down) or Manual release pressure after 10 minutes. Do it carefully with a ladle or covered with a Kitchen towel.
• Mix Rice gently so not to break grains. Top it with fried onions optionally.
• serve.

Tips: Getting Burn signal, Make sure you de glaze the pan after adding water.Mix/scrape bottom. This will prevent burn signal. If burn signal comes, Press cancel button, release pressure, open lid and mix Rice gently. add little water if needed. Pressure cook again.

Today we had it along with Egg curry as my son loves that combo.You can serve it with any gravy curry or even with my spinach chutney recipe.

Try my other Instant pot  recipes from the link below:
https://veggibites.blogspot.com/search/label/Instant%20Pot