Pulao is a very tasty rice dish often served during parties and special occasions. Pulao is uniquely prepared by cooking rice in a broth and taking care so that the rice do not stick together and are separate. Lightly frying the rice before cooking helps Pulao to retain the original texture. Pulao pairs well with a series of creamy textured curries. Pulao is nutritious with a healthy assortment of mixed vegetables. You can explore a step wise presented Pulao dish here.
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 3 people


  • 2 cups Long grain rice Basmati
  • 2 cups Coconut milk
  • 1/2 cup Cream beaten smooth
  • 1 tsp Sugar
  • 1/2 tsp Cumin seeds Jeerakam
  • 3 nos Cloves Grambu
  • 1" piece Cinnamon Karugapatta
  • 3 nos Cardamom Elakka
  • 1 no Bay leaf Vazhana/Karuga ela
  • 2 tbsp Ghee
  • 1 cup Chopped mixed vegetables cooked and drained
  • 2 - Edible rose petals
  • Salt As reqd


  • For preparing Pulav, wash and soak rice for 15-20 minutes. Drain rice and keep aside.
  • Mix together coconut milk, cream, sugar and salt.
  • Heat ghee in a heavy pan.
  • Add cumin seeds, cinnamon, bay leaf, cardamoms and cloves and allow them to splutter.
  • Add rice and fry in ghee for 2 minutes.
  • Add coconut milk n cream mixture.
  • Add 1/2 cup water and bring to a boil.
  • When the boil is reached, cover and simmer till cooked. Each grain should be cooked, but should be separate.
  • Mix in drained veggies very gently.
  • Garnish by sprinkling finely broken rose petals.
  • :- Serve pulao hot with curry or raita.
Tried this recipe?Let us know how it was!

Response (2)
  1. U
    Usha July 22, 2005

    Can u pls tell me,what do u mean by cream?

  2. R
    Rama Nair May 3, 2004

    I tried this recipe with coconut milk and coconut cream.It was delicious and tasty…Thanx to Anne

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