Coconut Milk Pulao - Instant Pot & Pressure Cooker Methods
Monday, December 28, 2020
Recently, I offered to make some Pulao/Biryani kind of a rice dish for a get-together. I wanted to make something that was not very spicy yet flavorful that both kids & grown ups can enjoy.
After a bit of recipe searching, I zeroed in on this version & it turned out great. I may have found my favorite version of Coconut Milk Pulao.
![Coconut Milk Pulao](https://live.staticflickr.com/65535/50766011511_8e42db9678_b.jpg)
This recipe does not have a lot of whole spices, except for a couple of Bay leaves which i discarded after the Pulao got cooked.
There were 2 things that took the Pulao several notches higher, One is of course the addition of Coconut Milk, which gives it that rich taste
The other one is the Fennel-Cinnamon Powder which gives it a very unique flavor
PRESSURE COOKER METHOD
You Will Need:
- 1.5 cups Basmati Rice
- 300 ml Coconut Milk
- Salt as per Taste
- 1 tablespoon Ghee
Vegetables Needed:
- 1 White Onion - cut lengthwise
- A handful of Beans - Chopped
- 2 small or 1 large Potato - diced
- 1 medium sized Carrot - diced
- 1.4 cup frozen or fresh Green Peas
Spices to be Powdered:
- 1 tablespoon Saunf/Fennel Seeds
- 2 small sticks of Cinnamon
Other Spices Needed:
- 1 teaspoon Cumin seeds
- 2 Bay Leaves
- 1 teaspoon Kasuri Methi
To Be Ground Into a Paste:
- 4-5 cloves of Garlic
- A small piece of Ginger
- 4 Green Chilies
How To:
Wash Basmati Rice in several changes of water. Soak in water & set aside for 15 minutes
Make a powder of Fennel seeds & Cinnamon
Grind Ginger-Garlic-Green Chilies into a paste adding very little water
Drain water from rice & set aside
Heat Ghee in a Pressure Cooker, add cumin seeds & Bay leaves. Then add Ginger-Garlic-Green Chilli Paste & sauté for 15-20 seconds
Immediately add Onions & some salt & sauté for a minute or so. Now, add all the vegetables except green peas. Add the Fennel-Cinnamon Powder & sauté for a couple of minutes until the spices are cooked
Now Add coconut Milk, 1.5 cups of Hot water, Kasuri Methi. Now add rice & salt as needed
Mix well & Pressure Cook for 1 whistle
Meanwhile, Boil frozen green peas in salted water for about 4 minutes. Drain & set aside.
Upon the release of pressure, add boiled Green Peas & Gently fluff with a fork & serve
INSTANT POT METHOD
Wash Basmati Rice in several changes of water. Soak in water & set aside for 15 minutes
Make a powder of Fennel seeds & Cinnamon
Grind Ginger-Garlic-Green Chilies into a paste adding very little water
Drain water from rice & set aside
In a 6qt Instant Pot, Select the Sauté mode & set the heat to 'Normal'.
Heat Ghee, add cumin seeds & Bay leaves. Then add Ginger-Garlic-Green Chilli Paste & sauté for 15-20 seconds
Immediately add Onions & some salt & sauté for a minute or so. Now, add all the vegetables except green peas. Add the Fennel-Cinnamon Powder & sauté for a couple of minutes until the spices are cooked
Now Add coconut Milk, 1.5 cups of Hot water, Kasuri Methi. Now add rice & salt as needed
Cancel the Sauté mode. Deglaze the Pot.
Close the lid & seal the vent. Pressure Cook on high for 4 minutes. NPR for 3 minutes
After 3 minutes, release remaining pressure
WHAT KIND OF COCONUT MILK TO USE
I normally buy Canned Coconut Milk. But you can use homemade or coconut Milk powder
If using homemade, You will need lesser amounts of thick coconut milk & more if you are using thin coconut milk
For 1.5 cups of Basmati rice, I used 3/4 th of a 400 ml can of Thick Coconut Milk
You can even use Coconut Cream. But you will need lesser amounts as Coconut Cream is richer than coconut milk
![Coconut Milk Pulao Coconut Milk Pulao](https://i.imgur.com/c2uZifk.jpg)
Coconut Milk Pulao
Yield: 5-6
Ingredients
- 5 cups Basmati Rice
- 300 ml Coconut Milk
- Salt as per Taste
- 1 tablespoon Ghee
Vegetables Needed:
- 1 White Onion - cut lengthwise
- A handful of Beans - Chopped
- 2 small or 1 large Potato - diced
- 1 medium sized Carrot - diced
- 4 cup frozen or Fresh Green Peas
- 1 tablespoon Saunf/Fennel Seeds
- 2 small sticks of Cinnamon
- 1 teaspoon Cumin seeds
- 2 Bay Leaves
- 1 teaspoon Kasuri Methi
- 5 cloves of Garlic
- A small piece of Ginger
- 4 Green Chilies
PRESSURE COOKER METHOD
- Wash Basmati Rice in several changes of water. Soak in water & set aside for 15 minutes
- Make a powder of Fennel seeds & Cinnamon
- Grind Ginger-Garlic-Green Chilies into a paste adding very little water
- Drain water from rice & set aside
- Heat Ghee in a Pressure Cooker, add cumin seeds & Bay leaves. Then add Ginger-Garlic-Green Chilli Paste & sauté for 15-20 seconds
- Immediately add Onions & some salt & sauté for a minute or so. Now, add all the vegetables except green peas. Add the Fennel-Cinnamon Powder & sauté for a couple of minutes until the spices are cooked
- Now Add coconut Milk, 1.5 cups of Hot water, Kasuri Methi. Now add rice & salt as needed
- Mix well & Pressure Cook for 1 whistle
- Meanwhile, Boil frozen green peas in salted water for about 4 minutes. Drain & set aside.
- Upon the release of pressure, add boiled Green Peas & Gently fluff with a fork & serve
INSTANT POT METHOD
- Wash Basmati Rice in several changes of water. Soak in water & set aside for 15 minutes
- Make a powder of Fennel seeds & Cinnamon
- Grind Ginger-Garlic-Green Chilies into a paste adding very little water
- Drain water from rice & set aside
- In a 6qt Instant Pot, Select the Sauté mode & set the heat to 'Normal'.
- Heat Ghee, add cumin seeds & Bay leaves. Then add Ginger-Garlic-Green Chilli Paste & sauté for 15-20 seconds
- Immediately add Onions & some salt & sauté for a minute or so. Now, add all the vegetables except green peas. Add the Fennel-Cinnamon Powder & sauté for a couple of minutes until the spices are cooked
- Now Add coconut Milk, 1.5 cups of Hot water, Kasuri Methi. Now add rice & salt as needed
- Cancel the Sauté mode. Deglaze the Pot.
- Close the lid & seal the vent. Pressure Cook on high for 4 minutes. NPR for 3 minutes
- After 3 minutes, release remaining pressure
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