Coconut Rice Recipe – Easy Basmati & Vegetable Pilau

Last Updated on 4 months by Neha Deshmukh

Coconut Rice Recipe – Easy Basmati & Vegetable Pilau

Hey everyone! If you’re anything like me, you absolutely love a good pilau. There’s just something so comforting about fragrant, fluffy rice studded with veggies and kissed with the sweetness of coconut. This Coconut Rice recipe is a family favorite – I first made it when I was trying to recreate my grandmother’s version, and after a few tweaks, it’s become a regular on our dinner table. It’s surprisingly easy to make, even if you’re new to Indian cooking, and it’s guaranteed to impress!

Why You’ll Love This Recipe

This isn’t just any coconut rice. It’s a beautifully balanced dish, packed with flavor and texture. The aromatic spices blend perfectly with the creamy coconut milk and tender vegetables. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge! It’s perfect as a side dish, a light meal on its own, or even as part of a larger Indian feast.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup basmati rice
• 1 cup thinly sliced onions
• 1 inch ginger, peeled
• 2-3 garlic cloves
• 1 green chili
• ½ cup green peas
• ½ cup chopped french beans
• 5-6 curry leaves
• 3-4 cloves
• 3-4 green cardamoms
• 1 inch cinnamon stick
• 1 mace strand
• ½ teaspoon cumin seeds
• 10-12 cashews, chopped
• 1 tablespoon golden raisins
• 1 cup thick coconut milk (about 400ml)
• 1-1.25 cups water (240-300ml)
• 2 tablespoons oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your coconut rice.

Basmati Rice: Choosing the Right Grain
Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and has a more pronounced aroma. I usually rinse my rice really well under cold water until the water runs clear. This removes excess starch and helps prevent stickiness.

Spices: The Aromatic Heart of the Pilau
Don’t skimp on the spices! Whole spices are best for releasing their full flavor. If you don’t have a mace strand, a tiny pinch of nutmeg can work in a pinch.

Coconut Milk: Full-Fat vs. Light & Regional Variations
Full-fat coconut milk gives the richest, creamiest result. However, you can use light coconut milk if you prefer – just know the flavor won’t be quite as intense. In South India, they often use freshly squeezed coconut milk, which is amazing if you can get your hands on it!

Oil: Traditional Choices & Substitutions
Traditionally, this is made with vegetable oil or ghee. Ghee adds a lovely nutty flavor, but vegetable oil works perfectly well.

Vegetable Variations: Seasonal Options & Regional Preferences
Feel free to get creative with your veggies! Carrots, cauliflower, and potatoes are all great additions. In some regions, they even add a touch of beetroot for a beautiful color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the basmati rice in water for about 20 minutes. Then, drain it well. This is a crucial step for fluffy rice!
2. While the rice is soaking, crush the ginger, garlic, and green chili into a coarse paste. A mortar and pestle works best, but a small food processor will do.
3. Heat the oil in a pressure cooker over medium heat. Add the cloves, cardamom, cinnamon, mace, and cumin seeds. Sauté until they become fragrant – about 30 seconds.
4. Add the sliced onions and curry leaves. Sauté until the onions turn translucent and slightly golden.
5. Stir in the ginger-garlic-chili paste and sauté for another 10-12 seconds, until fragrant. Be careful not to burn it!
6. Add the chopped cashews and raisins (if using), along with the peas and beans. Sauté for about a minute, just to lightly cook the vegetables.
7. Gently fold in the drained rice, making sure each grain is coated with the spices.
8. Pour in the coconut milk and water. Season with salt and give everything a good mix.
9. Close the pressure cooker lid and cook on medium heat for 2 whistles (about 8-9 minutes). Let the pressure release naturally. Don’t force it open!
10. Once the pressure has released, fluff the rice gently with a fork. Garnish with fresh coriander or mint leaves before serving.

Expert Tips

• Don’t overcook the rice! Overcooked rice will be mushy.
• Adjust the water level: Depending on your pressure cooker and the type of rice, you might need to adjust the amount of water slightly.
• Toast the cashews: For extra flavor, lightly toast the cashews in a dry pan before adding them to the cooker.

Variations

Want to switch things up? Here are a few ideas:

Vegan Coconut Rice
Simply omit the ghee (if using) and ensure your oil is plant-based.

Gluten-Free Adaptations
This recipe is naturally gluten-free! Just double-check that your spices haven’t been processed in a facility that also handles gluten.

Spice Level Adjustments (Mild, Medium, Spicy)
Adjust the amount of green chili to your liking. For a milder flavor, remove the seeds from the chili. For extra heat, add a pinch of chili powder.

Festival Adaptations (Onam, Diwali, Eid)
This rice is often served during festivals! For Onam, you might add a few strands of saffron for a beautiful color and aroma. During Diwali, it’s a lovely addition to a festive spread.

Serving Suggestions

This coconut rice is incredibly versatile. It pairs beautifully with:

• Chicken or lamb curry
• Fish fry
• Vegetable korma
• Raita (yogurt dip)
• Pappadums

Storage Instructions

Leftover coconut rice can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What type of rice works best for this coconut rice?
Basmati rice is definitely the best choice! Its long grains and fragrant aroma complement the coconut milk and spices perfectly.

Can I make this coconut rice without a pressure cooker?
Yes, you can! Cook it in a heavy-bottomed pot over low heat, covered, for about 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.

How can I adjust the sweetness of the coconut rice?
If you prefer a less sweet rice, use light coconut milk or reduce the amount of raisins.

What vegetables can I substitute or add to this recipe?
Feel free to experiment! Carrots, cauliflower, potatoes, and even mushrooms would be delicious additions.

How do I prevent the rice from sticking to the bottom of the pressure cooker?
Make sure to rinse the rice well and use enough liquid. Also, avoid stirring the rice while it’s cooking.

Can this be made ahead of time?
Yes, you can make it a day ahead and reheat it.

What is the best way to reheat leftover coconut rice?
Reheat gently in a microwave or on the stovetop with a splash of water to prevent it from drying out.