Fragrant Coconut Vegetable Pulao Recipe

Indian cuisine · 324 calories

About this recipe

Fragrant Coconut Vegetable Pulao is a delightful Indian dish that combines the richness of coconut milk with the vibrant colors and textures of mixed vegetables. This vegan recipe is perfect for a hearty lunch, offering a blend of aromatic spices like garam masala and Buknu to elevate the flavors. The long-grain rice cooked in coconut milk creates a creamy yet light base that pairs beautifully with mint leaves for a refreshing finish. Ideal for those seeking a balanced meal, it provides ample fiber and plant-based protein, while the healthy fats from coconut milk ensure sustained energy. Prepare this satisfying pulao in just 35 minutes for a nourishing meal that highlights the essence of South Indian cuisine.

Ingredients

  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 500 g Spt Frozen Mixed Vegetables
  • 100 g Fresh Turmeric
  • - Ginger Powder
  • 100 g Garlic - Single Clove
  • 1 Bunch Mint Leaves (Pudina)
  • - Loacker Quadratini Chocolate, 250 Gm
  • - Nescafe Gold Blend Cap Colombia Fruity & Delicate Coffee 95g
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the rice thoroughly under cold water and soak it for 20 minutes, then drain.
  2. 2. Heat the vegetable oil in a large pan and sauté the ginger powder, garlic, and fresh turmeric until aromatic.
  3. 3. Add the frozen mixed vegetables to the pan and cook for 3-4 minutes, stirring occasionally.
  4. 4. Stir in the coriander powder, garam masala, Buknu spice blend, and salt, ensuring all vegetables are coated with spices.
  5. 5. Pour in the coconut milk and water, bring it to a gentle boil, then reduce the heat to low.
  6. 6. Add the soaked rice to the pan and mix gently, ensuring it is evenly distributed without breaking the grains.
  7. 7. Cover the pan with a lid and let the rice cook on low heat for 15-18 minutes, until the liquid is absorbed and the rice is tender.
  8. 8. While the rice cooks, finely chop the mint leaves and set aside for garnish.
  9. 9. Once the rice is fully cooked, turn off the heat and let it rest, covered, for 5 minutes to allow the flavors to meld.
  10. 10. Fluff the rice gently with a fork, being careful not to mash the grains.
  11. 11. Garnish the pulao with the chopped mint leaves and serve warm.