This fragrant carrot and coconut milk pulao is a comforting one-pot rice dish that comes together in 30 minutes. Gently spiced, lightly creamy, and naturally colourful, it’s the kind of recipe you can serve to guests too. Especially when you want maximum flavour with minimal effort.
Note – This recipe has been updated from the archives – first published January 2019. I’ve added new images and content.
In the winter, pulao dishes are always on rotation. Cranberry and saffron pulao and vegetable pulao are such examples.
After the Christmas period, I found myself with an abundance of carrots thanks to some unbelievable winter vegetable bargains (can you believe carrots were as low as 5p for 1kg?). After making familiar favourites like spicy carrot soup, carrot kheer and carrot chilla, I still had plenty left. That’s when this carrot and coconut milk rice came together - an easy, flavour-packed pulao that’s perfect for using up seasonal carrots.
The carrots soften into the rice, giving subtle sweetness. Meanwhile, coconut milk adds richness without overpowering the spices. A handful of green peas brings contrast in both colour and texture.
It is a reliable crowd-pleaser that pairs effortlessly with butternut squash raita, a green leafy salad, and papad.
Ingredient Notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Rice - I use good-quality basmati rice for the best aroma and fluffy grains. Rinse well and soak briefly to help the rice cook evenly.
Carrots - freshly grated carrots work best here. They cook quickly and blend beautifully into the rice, adding natural sweetness and colour.
Coconut Milk - I use full-fat coconut milk for a richer pulao but low fat works well too for a more subtle flavour.
Whole Spices - bay leaf, cardamom, cloves, and cinnamon infuse the oil with warmth and depth — don’t skip them, as they define the pulao’s aroma.
Green Peas (Optional) - frozen peas work perfectly and add a lovely pop of colour and freshness.
Ground Spices - turmeric, chilli powder, cumin, coriander and garam masala add gentle heat and warmth without overpowering the dish.
Finishings - a squeeze of lemon juice and fresh coriander at the end brighten the flavours and bring everything together.
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Carrot Coconut Pulao (carrot rice)
Ingredients
- 1 cup basmati rice
- 1 ½ cup carrots peeled and grated
- ½ cup green peas fresh or frozen
- 3 tablespoon oil
- 1 cup coconut milk
- 1 medium onion roughly chopped
- 1 tablespoon ginger-garlic paste
- 1 large green chilli chopped
- 1 tablespoon whole spices bay leaf, cinnamon, green and black cardamom, cloves
- 1 teaspoon red chilli powder
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala optional
- 1 teaspoon lemon juice
- salt to taste
- 3 tablespoon coriander chopped
Instructions
- Rinse 1 cup basmati rice under clean water, then soak for 15-20 minutes in a bowl.
- Heat 3 tablespoon oil in a thick bottom pan or kadai add 1 tablespoon whole spices.
- When they splutter add chopped 1 medium onion along with 1 tablespoon ginger-garlic paste and 1 large green chilli .
- Fry the mixture till onions turns light pink.
- Then add 1 ½ cup carrots (grated) and cook for a couple of minutes. Then add ½ cup green peas and again cook further a minute or so.
- Now add drained rice and 1 teaspoon red chilli powder, ½ teaspoon ground turmeric, 1 teaspoon ground cumin and coriander, ¼ teaspoon garam masala and fry the rice mixture for a couple of minutes.
- Add 1 cup coconut milk and ½ cup of water along with salt to taste mix, bring the water to boil on medium heat.
- Lower the heat, cover the pan with a lid and cook the rice until done.
- Sprinkle 1 teaspoon lemon juice and 3 tablespoon coriander. Serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I keep coming back to this pulao because it’s so easy to put together, but still feels really special on the table. It works so well as a quick lunch or part of a bigger spread.
Jenni LeBaron says
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.