Coconut Rice

Coconut rice is a delicious and aromatic dish that brings together the creamy richness, delicate and subtle aroma of coconut with the delicate fragrant grains of basmati rice. This versatile recipe has its roots in various culinary traditions around the world, including Southeast Asian, Indian, and Caribbean, and is enjoyed in many cultures around the world. The combination of fluffy rice cooked in creamy coconut milk and cream of coconut creates a delightful luscious texture and a sweet, subtle tropical taste that is hard to resist. It complements a wide range of main dishes. Whether served as a side dish or as a base for your favorite curries, stir-fries, or grilled meats, coconut rice is a versatile and irresistible addition to any meal. This simple yet delicious recipe that will transport you to a culinary paradise with every spoonful. Whether you are looking to add a touch of exotic flavor to your dinner table or want to explore new culinary adventures and elevate your mealtime experience, coconut rice is a perfect choice. Dive into this easy and flavorful coconut rice to add a touch of exotic flair and the taste of tropical paradise to your table @sarchakra

PREP TIME: 10 mins

COOK TIME:15 mins

YIELDS: Serves 4


  • Basmati rice 1 cup
  • Salt to taste
  • Black pepper 1 tsp
  • Oil 1 tsp
  • Ghee 2 tbsp
  • Cloves 3-5
  • Cinnamon 2 sticks, broken
  • Green cardamom 3
  • Onion 1, finely chopped
  • Green peas 1 cup
  • Cashews 10-15
  • Ginger paste 1 tbsp
  • Raisins a small handful
  • Carrot 1 cup, chopped
  • Green beans 1 cup, chopped
  • Coconut milk 1 can
  • Cream of coconut 1 can


  • In a little oil add the cashews and raisins. Cook for a few seconds. Keep aside.
  • Heat ghee in a pressure cooker. Add cloves, cinnamon and green cardamom. Let it splutter for a few seconds.
  • Add the onion. Cook for a few minutes till translucent. Add the ginger paste. Cook till the raw smell goes.
  • Add the chopped beans and carrots. Add the rice. Season with salt and pepper.
  • Add the green peas. Add the coconut milk and cream of coconut. Let it come to a simmer.
  • Add the fried cashews and raisins.
  • Cook for one whistle. Let the pressure release by itself.


For one cup of rice, the liquid should be double. The coconut milk and cream of coconut together should come to 2 cups.

For a vegan option, use coconut oil or vegetable oil.

If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!


Coconut Pulao

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