Coconut Pulao (With Desiccated Coconut)

Coconut Pulao (With Desiccated Coconut)

Fragrant basmati rice infused with sautéed desiccated coconut and whole spices. A lightly spiced, nutty pulao ideal for lunchboxes or festive meals.

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients

  • Basmati rice – 1 cup
  • Desiccated coconut – ½ cup
  • Onion – 1 (sliced)
  • Green chili – 1–2 (slit)
  • Ginger-garlic paste – 1 tsp
  • Bay leaf – 1
  • Cinnamon stick – 1 small piece
  • Cloves – 2
  • Cardamom – 2
  • Cashews – 6–8 (optional)
  • Water – 2 cups
  • Salt – to taste
  • Oil or ghee – 1½ tbsp
  • Coriander leaves – for garnish

Instructions

  • Rinse & Soak Rice,Wash 1 cup basmati rice and soak for 15–20 minutes. Then drain.

  • Sauté the Spices,Heat oil or ghee in a pan or pressure cooker,Add bay leaf, cinnamon, cardamom, cloves, and optional cashews,Add onions and sauté until golden,Add ginger-garlic paste and green chili, sauté 1 minute.

  • Add Coconut & Rice,Add desiccated coconut and sauté for 1–2 minutes (don’t brown),Add the soaked and drained rice. Mix gently.

  • Cook the Pulao,Add 2 cups water and salt to taste,Bring to boil, then cover and simmer on low flame for 12–15 minutes OR pressure cook for 1 whistle on medium flame,Let it rest for 5 minutes before fluffing.