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Carrot Coconut Pulao In Instant Pot
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is a one-pot tasty, healthy and fragrant rice dish made with freshly grated carrots, coconut milk, rice, and a few spices

Course: Lunch, One pot meal
Cuisine: Indian
Keyword: carrot coconut pulao, carrot coconut rice, coconut pulao, Instant Pot
Servings: 4
Author: Pavani
Ingredients
  • Basmati rice - 2 cups
  • Grated carrot - 1 cup
  • Coconut milk +water - 2 ¼ cup
  • Cloves- 3
  • Cinnamon stick- ½ inch
  • Cardamom pods- 2 to 3
  • Bay leaf-1
  • Chopped onion – 1
  • Ginger garlic paste- 2teaspoon
  • sweet corn,peas -¼ cup
  • Red chilli powder-1teaspoon
  • Coriander powder-1teaspoon
  • Cumin powder-1teaspoon
  • Garam masala – ½ teaspoon
  • Lime - half
  • Coriander leaves a handful
  • Oil-2 to 3tablespoon
  • Salt to taste
Instructions
Instant pot method:
  1. First, wash and soak basmati rice in plenty of water for 15 minutes. Once the 15minutes are over, drain the water from the rice and keep it aside.
  2. Now, place the inner pot inside of the instant pot and switch on the saute mode. Once the inner pot is hot, add oil.
  3. Then add cloves, cinnamon, cardamom and bay leave and stir it well.
  4. Next, add chopped onions and fry it until the onion is translucent.
  5. After that, add ginger garlic paste and sauté for 3-4 minutes.
  6. Add the grated carrot ,corn, peas and saute for few minutes.
  7. Next add all the spice powders and mix well. Saute for few minutes.
  8. Now add the soaked rice and saute for few minutes.
  9. Add 2 ¼ cups of coconut milk+ water and adjust the salt according to your taste. Mix well.
  10. Cancel the sauté mode.
  11. Then close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
  12. Once the cooking time is done, allow 10 minutes and release pressure manually.
  13. Then squeeze a half lime and finally garnish with chopped coriander leaves and enjoy!
Stovetop method:
  1. First, wash and soak basmati rice in plenty of water for 20-25 minutes.
  2. Heat a saucepan with oil. Once it is hot add whole spices and stir well.
  3. Add sliced onion and sauté until turn translucent.
  4. Now add the ginger garlic paste and sauté for 3-5 minutes on medium flame.
  5. Next add grated carrot, corn, peas and sauté for few minutes.
  6. Then add all the spice powder and mix well. Sauté for few minutes.
  7. Add the soaked rice and sauté for few minutes. Then add 3 cups of coconut milk+ water, add salt and mix well.
  8. Close the saucepan with the lid and cook for 10-15 minutes on low- medium flame or until rice is cooked.
  9. Once the rice is cooked, squeeze a half lime and add chopped coriander leaves. Mix well.

Recipe Video

Recipe Notes

Adjust spices according to your taste

You can use normal rice instead of basmati rice

 To avoid burn, make sure there is enough liquid while cooking the rice.

In the stovetop method for 1 cup rice:1, ½ cup water is required.

In instant pot method for 1 cup rice: 1, ¼ cup water