This aromatic Carrot and Coconut Pulao Rice is packed with flavours and comes together in such a short time and it’s a crowd pleaser!
It contains wholesome veggies, aromatic spices and creamy coconut milk all packed into hearty, filling and oh-so-cosy dish! Even though any rice dish is pure comfort food, it is packed with plenty of veggies like carrots, green peas, onion and garlic.
This one pot wonder rice dish is perfect for a weekend lunch or for those chilly nights when you’re craving something warm and delicious but easy to whip up. Also, for any potlucks, lunch box or picnic, let this flavoursome Carrot & Coconut Pulao Rice be your go-to dish.
I didn’t realise how many carrots I had accumulated during the Christmas holiday, because they were darn cheap. A 1kg carrot bag only for 29p, I forgot how many I bought that day but for two weeks there was a carrot dish was on our table every other day including one of them was this carrot rice which is a favourite of my family members.
MORE CARROT RECIPES
Thai Carrot and Cashew Soup
Cabbage and Carrot Paratha
Carrot, Fenugreek and Garlic Stirfry ( Lasniya Methi Gajar )
Carrot and Foxnut Rice Pudding ( Gajar Makhana Kheer )
PULAO RICE
Pulao, Pulav, Pilau or Pilaf is an easy rice dish which is cooked in one pot. In this recipe, rice is cooked with mild spices and veggies in spicy broth. Pulao rice cooks faster on medium to high heat.
CARROT AND COCONUT PULAO RICE
While I was preparing this rice I noticed the colour of the ingredients I was using, so I also threw in some frozen green peas so the dish looks like Indian Flag Colours ( Orange carrots, White Rice and Green is peas )! I also added some lemon juice and garnished the rice with freshly chopped coriander.
METHOD
In a heavy bottom pan or kadai add heat oil add whole spices ( Bay leaf, cloves, cinnamon, green cardamom and black cardamom ). Once they splutter add chopped onion, garlic, and finely chopped ginger and green chillies. Saute everything till onions turn light pink. Now add grated carrots and fry for another couple of minutes, add green pea ( if using ) and cook further for 3-4 minutes.
Add washed and soaked rice and all the ground spices ( Turmeric, red chilli powder, cumin and coriander and garam masala ). Fry the rice for another 2-3 minutes on high heat. Add coconut milk + water and salt. Mix well and cover the pan with a lid. Keep the heat High at this stage, after a 5-7 minutes check the rice, if it looks 50% cooked turn the heat low and let the rice cook another 5-7 minutes. Check the water level if rice is getting dryer add a couple of tablespoons of water.
Once done turn off the heat, keep the lid closed and let the rice cook on ‘DUM’ in own steam. When serving add lemon juice and freshly chopped coriander and serve with raita, salad and papad.
MAKE IT IN INSTANT POT
Clean and wash 1 cup rice under the running cold water for 5-6 times. Drain all the water and leave it aside.
If you make this recipe, please don’t forget to click a picture and hashtag it #jcookingodyssey. We really want to see 🙂
Carrot and Coconut Rice
ingredients
- 1 cup basmati rice
- 1 cup grated carrots
- 1 cup coconut milk + water
- 1 medium onion roughly chopped
- 1 TBSP ginger-garlic-green chilli minced
- 1 TSP red chilli powder
- 1/2 TSP ground turmeric
- 1 TSP ground cumin and coriander
- 1/4 TSP garam masala ( optional )
- 1/4 cup green peas fresh or frozen
- 1 TBSP lemon juice
- 2-3 TBSP freshly chopped coriander
- Salt to taste
instructions
- If you have time Clean, wash and soak rice for 15-20 minutes, if not just wash it and leave it aside.
- Heat oil in a thick bottom pan, add whole spices.
- When they splutter add chopped onion along with garlic, ginger and green chillies.
- Fry the mixture till onions turns light pink.
- Then add grated carrots and fry it for a couple of minutes, then add green peas and again cook further a minute or so.
- Now add drained rice and ground spices, fry the rice mixture for a couple of minutes.
- Add coconut milk and water mix, salt and cover the pan with the lid.
- Cook the rice until done.
- Add lemon juice and freshly chopped coriander.
- Serve hot with raita, salad and papad.
NOTES:
For pulao rice, Basmati rice works best, but you can use whatever variety you have on your hand.
Jenni LeBaron
Monday 28th of January 2019
The flavors in this sounds awesome! I love the mix of spices and coconut milk. This would be a fantastic side for any main dish.
Sara
Monday 28th of January 2019
The flavors you used and the vibrant colors of this rice dish make it sooo appetizing! I'm always looking for new starch sides to pair with dinners - and this one is definitely a keeper!
Krista Price
Sunday 27th of January 2019
Believe it or not I have EVERYTHING to make this dish! I'm going to serve it alongside a whole air fried chicken! So glad I found this recipe! :)
Unknown
Sunday 27th of January 2019
I've had a few pulao in my time but never with coconut milk! It's such a great addition though, definitely worth it! A great way to use up carrots as well, I always seem to have a few knocking around the fridge.
Cathleen
Sunday 27th of January 2019
Hahah, I can totally relate! I have a huge bag of carrots in my fridge right now! This rice looks like a great solution to the carrot problem ;)