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South Indian Coconut Mint Rice-1

South Indian Coconut Pulao

Want to enjoy a authentic South Indian Coconut Pilau?

Try this delicious recipe courtesy of Dhivya (@maplechutney).

  • 0 - 30 Minutes
  • Easy
  • Serves 4

This recipe uses:

Pure Basmati Rice

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South Indian Coconut Pulao




  • • 2 tablespoons fresh or frozen coconut
  • • 1-inch piece of ginger
  • • 3 cloves of garlic
  • • 2-3 green chillies
  • • 2 tablespoons neutral oil
  • • 2 bay leaves
  • • 4 cloves
  • • 2 star anise
  • • Nutmeg (a few scrapes of fresh nutmeg)
  • • 1 mace (optional)
  • • 1 medium onion sliced
  • • 1 carrot, cut into batons (2 inches)
  • • ½ a small head of cauliflower
  • • ¼ cup of peas
  • • 1 pouch Tilda Pure Basmati rice
  • • A handful of mint and cilantro
  • • Salt

How to make South Indian Coconut Pulao

  1. Grind coconut, ginger, garlic, and chillies into a smooth paste with about ½ cup water and set aside.

  2. Bring a large pot or dutch oven to medium heat, add all the whole spices (bay leaves, cloves, star anise, nutmeg, and mace if using). Toast for about a minute until everything is fragrant.

  3. Add the sliced onion and fry till it is lightly golden about 7 - 10 minutes.

  4. Next add the ground coconut paste, carrots, cauliflower, and salt. Toss till everything is well coated. Cover and steam the vegetables in the coconut paste for about 5 - 7 minutes till the veggies are cooked through but still have a bite to them. If you find it to be dry, sprinkle a little water to prevent it from burning, be sure to not to add too much water.

  5. Once the vegetables are cooked, add Tilda Pure Basmati rice, toss and coat everything. Sprinkle a little more water, cover, and steam for 3-4 minutes till the rice is cooked through.

  6. Garnish with freshly chopped mint and cilantro, and enjoy with a side of raita.