Coconut Milk Rice Recipe – Authentic Indian Vegetable Biryani

Last Updated on 2 months by Neha Deshmukh

Coconut Milk Rice Recipe – Authentic Indian Vegetable Biryani

Hey everyone! If you’re anything like me, you absolutely love a good biryani. But sometimes, you want something a little gentler, a little more comforting. That’s where this Coconut Milk Rice comes in. It’s a beautiful, fragrant dish that’s packed with flavour, but feels like a warm hug in a bowl. I first made this years ago, trying to recreate a version my neighbour, Aunty Devi, used to make – and honestly, it’s become a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your typical, heavy biryani. The coconut milk adds a lovely creaminess and subtle sweetness that balances the spices perfectly. It’s a fantastic vegetarian option, and surprisingly easy to make, even for a weeknight. Plus, the aroma while it’s cooking? Absolutely divine! It’s a real crowd-pleaser, and a wonderful way to experience the flavours of South Indian cuisine.

Ingredients

Here’s what you’ll need to create this delicious Coconut Milk Rice:

• 1 cup Basmati rice
• A handful of Green peas
• 1 Chopped Bangalore tomato (big)
• 2 Chopped Tamil Nadu tomatoes (sour)
• 1 Big onion
• ¾ cup Coconut milk
• ¾ cup Water
• As needed Salt
• 1 tsp Ghee
• 3 Red chillies (soaked)
• 2-3 Green chillies
• 1 inch Ginger
• 5 Garlic cloves
• ½ tsp Fennel seeds
• ½ Big onion (for the paste)
• 1.5 tbsp Cooking oil
• 1 Cinnamon piece
• 2 Cloves
• 1 Cardamom
• 1 Biryani leaf
• 1 Kalpasi (black stone flower)
• A handful Mint & coriander leaves (chopped)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish, so here are my little kitchen secrets:

• Basmati Rice: This is key. You want long-grain basmati for that fluffy texture. I prefer aged basmati – it holds its shape beautifully. (Around 180-200g)
• Coconut Milk: The thickness of coconut milk varies a lot depending on the brand and region. I like to use a full-fat coconut milk for maximum flavour and creaminess. If yours seems thin, you can simmer it for a few minutes to reduce it slightly.
• Kalpasi (Black Stone Flower): This is a unique spice that adds a smoky, earthy flavour. You can find it in Indian grocery stores, or online. Don’t skip it if you can help it – it really makes a difference! (About 5-7g)
• Bangalore vs. Tamil Nadu Tomatoes: This might sound strange, but the type of tomato matters! Bangalore tomatoes are sweeter and milder, while Tamil Nadu tomatoes have a lovely tang. Using a mix gives the biryani a wonderful depth of flavour.
• Red & Green Chillies: I like to use a combination for both heat and flavour. Soaking the red chillies softens them and releases their colour. Feel free to adjust the number of green chillies to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the basmati rice in water for about 20 minutes. This helps it cook up fluffy and separate. Then, drain it completely. Heat the ghee in a kadai (or a deep frying pan) and roast the rice for about 5 minutes, until lightly fragrant. Set it aside.
2. Now, let’s make the flavour base. Chop your onions and tomatoes. Soak the red chillies in hot water to soften them. Then, in a blender, grind the soaked red chillies, green chillies, ginger, garlic, fennel seeds, and half an onion into a smooth paste. Add a splash of water if needed to get it moving.
3. Heat the cooking oil in a pressure cooker. Add the cinnamon, cloves, cardamom, kalpasi, and biryani leaf. Let them sizzle for a few seconds until fragrant. Then, add the chopped onions and the ground paste. Sauté until the raw smell disappears – this is important!
4. Add the chopped tomatoes and cook until they become mushy and softened. Season with salt.
5. Now for the fun part! Add the green peas, roasted rice, water, coconut milk, mint, and coriander leaves. Give everything a good mix to make sure it’s all combined.
6. Pressure cook on low flame for just one whistle. (About 3-4 minutes). Let the pressure release naturally.
7. Finally, fluff the rice gently with a fork before serving. Don’t overmix it!

Expert Tips

• Don’t skip the roasting step for the rice – it adds a lovely nutty flavour.
• Be patient with the sautéing of the paste. Cooking it properly is crucial for developing the flavour.
• If you’re not used to pressure cooking, start with a lower flame and keep a close eye on it.

Variations

• Vegan Adaptation: Simply substitute the ghee with a vegan-friendly oil like coconut oil or sunflower oil.
• Spice Level Adjustment: Reduce the number of green chillies for a milder flavour, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for colour and a mild warmth.
• Festival Adaptations: This dish is perfect for special occasions like Pongal or Onam. You can add a handful of cashews and raisins for a richer, more festive touch.

Serving Suggestions

Serve this Coconut Milk Rice hot, with a side of cooling raita (yogurt dip) and some crispy sago vadagam (lentil crackers). It’s also delicious with a simple vegetable curry or a papadum.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed.

FAQs

1. What type of rice is best for this biryani?

Definitely basmati rice! It’s long-grain and fluffy, which is exactly what you want in a biryani.

2. Can I make this without a pressure cooker?

Yes, you can! Cook the rice in a heavy-bottomed pot with a tight-fitting lid. It will take longer – about 30-40 minutes – and you’ll need to keep a close eye on it to make sure it doesn’t burn.

3. What is Kalpasi and where can I find it?

Kalpasi, also known as black stone flower, is a unique spice with a smoky flavour. You can find it in Indian grocery stores or online.

4. How can I adjust the spice level of this dish?

Easily! Just adjust the number of green chillies. Remove the seeds for less heat.

5. Can I use store-bought biryani paste instead of grinding my own?

You can, but I highly recommend making your own. The flavour is so much fresher and more vibrant.

6. What is the best way to serve this Coconut Milk Rice?

With a smile and good company! But seriously, raita and sago vadagam are the perfect accompaniments.