Coconut Rice Recipe – Easy Vegetable & Cashew Pilau

Last Updated on 6 months ago by Neha Deshmukh

Coconut Rice Recipe – Easy Vegetable & Cashew Pilau

Introduction

There’s just something so comforting about a warm bowl of fragrant rice, isn’t there? This Coconut Rice, or as some call it, Vegetable Pilau, is a dish I’ve been making for years – it was one of the first things I really mastered in the kitchen! It’s a beautiful blend of fluffy basmati, sweet coconut, and colorful veggies, all spiced just right. It’s perfect as a light meal on its own, or as a lovely side dish to your favorite Indian curry. Trust me, once you try this, it’ll become a regular on your table too!

Why You’ll Love This Recipe

This Coconut Rice is a winner for so many reasons! It’s incredibly easy to make, even if you’re new to Indian cooking. The flavors are delicate yet satisfying, and it’s a fantastic way to sneak in some extra veggies. Plus, it’s wonderfully versatile – you can easily adapt it to your liking. It’s a guaranteed crowd-pleaser, and honestly, it just feels like a hug in a bowl.

Ingredients

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

• 2 cups Basmati rice
• 1.5 cup Coconut milk
• 2 cups Water
• 2 teaspoons Ginger garlic paste
• 1 to 2 Green chili, slit
• 1 medium Carrot, chopped
• 1 cup Green peas
• 6 Green beans, chopped
• 2 tablespoons Oil
• 20 Split cashews
• 1 Bay leaf
• 2 inch Cinnamon pieces
• 4 Green cardamoms
• 6 Cloves
• 1 teaspoon Cumin seeds

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Basmati Rice: This is key. Basmati has a lovely aroma and cooks up fluffy, unlike other rice varieties. Make sure to rinse it well before using to remove excess starch.
• Coconut Milk: You can use store-bought coconut milk for convenience, but homemade is where it’s at! It has a richer, fresher flavor. To make your own, simply blend 2 cups of grated coconut with 2 cups of warm water, then strain through a fine-mesh sieve.
• Spice Blend: Don’t skimp on the whole spices! Bay leaf, cinnamon, cardamom, and cloves create a beautiful aromatic base. Lightly toasting them in oil before adding the other ingredients really wakes up their flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the 2 cups of basmati rice under cold water until the water runs clear. Then, soak it in water for about 20 minutes. This helps the grains cook up even fluffier. While the rice is soaking, chop your 1 medium carrot, 6 green beans, and slit 1 to 2 green chilies.
2. Now, if you’re making homemade coconut milk, blend 2 cups of grated coconut with 2 cups of warm water and strain it.
3. Heat 2 tablespoons of oil or ghee in a heavy-bottomed pot. Add 20 split cashews and fry them until they turn golden brown. Remove them from the pot and set aside for garnish – they add a lovely crunch!
4. In the same pot, add 1 bay leaf, 2 inch cinnamon pieces, 4 green cardamoms, 6 cloves, and 1 teaspoon of cumin seeds. Let them sizzle for a few seconds until fragrant – this is called tempering the spices.
5. Add 2 teaspoons of ginger garlic paste and sauté until it smells amazing, about a minute. Then, toss in the chopped carrots and green beans and sauté for another 2-3 minutes.
6. Pour in 1.5 cup of coconut milk and 2 cups of water. Add a pinch of salt. Drain the soaked rice and add it to the pot. Give everything a good mix.
7. Cover the pot and let it cook! If you’re using a stovetop, simmer on low heat until the rice is tender and all the liquid is absorbed (about 12-15 minutes). If you’re using a pressure cooker, cook for 1 whistle.
8. Once cooked, let the rice rest, covered, for 10 minutes. This allows the steam to redistribute and makes the rice even fluffier.
9. Finally, fluff the rice with a fork, garnish with the fried cashews, and serve!

Expert Tips

• Don’t lift the lid while the rice is cooking! This releases steam and can affect the cooking process.
• If the rice is still a little too firm after the cooking time, add a splash of hot water and cook for a few more minutes.
• For extra flavor, you can add a pinch of saffron strands to the rice while it’s cooking.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure you’re using oil instead of ghee.
• Adjusting Spice Level: If you like things spicy, add another green chili or a pinch of red chili powder.
• Regional Variations: In South India, they often add curry leaves and mustard seeds to the tempering. North Indian versions might include a touch of garam masala.
• Festival Adaptations: This rice is often made during Onam and Ugadi festivals in India. Some families add a touch of jaggery (unrefined cane sugar) for a slightly sweet flavor.

Serving Suggestions

This Coconut Rice is incredibly versatile! It’s delicious on its own, but even better with:

• A simple raita (yogurt dip)
• Your favorite Indian curry – a tomato-based curry or a lentil dal would be perfect.
• A side of papadums (crispy lentil wafers)
• A cooling cucumber salad

Storage Instructions

Leftover Coconut Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

• Is it better to use fresh or frozen peas? Fresh peas are lovely if you have them, but frozen peas work just as well and are super convenient!
• Can I use a different type of rice? While basmati is best, you can use long-grain rice in a pinch. Just adjust the cooking time and water accordingly.
• How do I prevent the rice from sticking to the bottom of the pot? Using a heavy-bottomed pot and cooking on low heat helps. You can also add a teaspoon of oil to the water.
• What is the best way to make homemade coconut milk? Use freshly grated coconut for the best flavor. Blend it with warm water and strain through a fine-mesh sieve or cheesecloth.
• Can I add other vegetables to this pilau? Absolutely! Feel free to add cauliflower, potatoes, or even mushrooms.