If you're looking for a pulav recipe that brings comfort, fragrance, and just the right amount of indulgence, Coconut Milk Pulav with Cashews will hit the sweet spot. This dish takes the elegance of a classic veg pulav recipe and adds the tropical richness of coconut milk, making it a perfect contender for both dinner ideas and festive meals. The toasted cashews add crunch and nuttiness, while the subtle spices tie it all together. It's mild yet flavorful, making it ideal for anyone who prefers a comforting, less fiery twist on Indian rice dishes. This isn't just your average rice pulao; it’s a creamy, soothing version that deserves a place in your rotation of go-to pulav recipes.
Coconut Milk Pulav with Cashews
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Indian
Heavy-bottomed pot or deep pan A Dutch oven or a deep kadhai works well. You want something with a tight-fitting lid to trap the steam.
Wooden Spoon or Spatula Useful for gentle sautéing without breaking the rice grains.
Small skillet For toasting the cashews and raisins separately.
Lid or foil If your pan’s lid isn’t snug, foil will help trap the steam for even cooking.
Strainer For rinsing and soaking the rice without losing any grains.
For the Pulav
- 1½ cups long-grain basmati rice soaked for 30 minutes and drained
- 1 tablespoon ghee or neutral oil if vegan
- 1 tablespoon coconut oil for that extra aroma
- 1 teaspoon cumin seeds
- 1 bay leaf
- 3 cloves
- 2 green cardamoms
- 1 small cinnamon stick
- 1 medium onion thinly sliced
- 1 green chili slit (optional for mild heat)
- 1- inch piece ginger grated
- 3-4 garlic cloves minced
- ½ cup green peas fresh or frozen
- 1 medium carrot diced
- ¼ cup French beans chopped
- ½ cup thick coconut milk use canned or freshly extracted
- 1½ cups water
- Salt to taste
For Garnish
- ¼ cup cashews halved
- 2 tablespoons golden raisins optional
- 1 tablespoon chopped coriander leaves
- A few mint leaves for freshness
Soak the Rice
Start by rinsing the basmati rice until the water runs clear. Soak it in water for at least 30 minutes. This ensures each grain stays separate and fluffy after cooking.
Toast the Cashews
Heat a small skillet with a teaspoon of ghee. Add cashews and toast them on medium heat until golden. If using raisins, add them in the last 30 seconds. Set aside.
Sauté the Aromatics
In a deep pan, heat ghee and coconut oil together. Add cumin seeds, bay leaf, cloves, cardamoms, and cinnamon. Let them sizzle for a few seconds until fragrant.
Cook the Onion & Base
Add sliced onions and sauté until golden. Stir in the grated ginger, garlic, and green chili. Cook until the raw smell disappears.
Add Vegetables
Toss in the peas, carrots, and beans. Sauté for 2-3 minutes so they begin to soften.
Add Rice and Liquids
Drain and add the soaked rice. Gently mix it with the veggies and aromatics without breaking the grains. Pour in the coconut milk and water. Add salt to taste.
Cook the Pulav
Bring everything to a boil on high heat. Once it starts boiling, reduce the flame to low, cover with a lid, and let it simmer for 15-18 minutes. Do not open the lid during this time.
Let it Rest
After cooking, turn off the heat but keep the lid closed for another 5 minutes. This allows the rice to firm up and absorb any remaining moisture.
Garnish and Serve
Fluff the rice gently with a fork. Top with toasted cashews, raisins, chopped coriander, and mint leaves.
Pairings in Detail
This coconut milk pulav with cashews stands strong on its own, but if you’re in the mood to make it a full feast, here are some brilliant pairings:
- Yogurt-based Raita: A cucumber or boondi raita balances the creamy pulav with freshness and tang.
- Paneer Curry: A light paneer curry like paneer butter masala or kadai paneer complements the pulav’s mild profile.
- Egg Curry: For a protein boost, a boiled egg curry or even a spiced egg pulao variation pairs beautifully.
- Papad and Pickles: For crunch and tang, add roasted papads and a spoonful of mango or lemon pickle.
- South Indian Coconut Chutney: This may seem unorthodox, but a coconut chutney can mirror and enhance the coconut flavor in the rice.
FAQs
1. Can I use brown rice or quinoa instead of basmati?
Yes, you can substitute basmati rice with brown rice or even quinoa, but the cooking time and water ratios will need adjustment. Brown rice typically takes longer and needs more water.
2. Which type of coconut milk should I use?
Use full-fat canned coconut milk for a richer, creamier texture. If you're using homemade coconut milk, make sure it's the first extract for a similar richness.
3. Can I add proteins to this dish?
Absolutely! This pulav acts as a fantastic base. You can stir in sautéed tofu, paneer cubes, or boiled eggs. For meat lovers, this base also works well with shredded chicken or a side of mutton pulao recipes.
4. Can I make this ahead of time?
Yes, this pulav reheats very well. Store in an airtight container in the fridge and reheat gently with a sprinkle of water to bring back moisture.
5. What’s the difference between this and a regular vegetable pulao recipe?
Traditional vegetable pulao recipes are usually water-based and sometimes include tomatoes or yogurt. This version replaces those liquids with creamy coconut milk, giving it a tropical, slightly sweet richness and a completely different flavor profile.
