Coconut Tomato Pulao
Elevate your weeknight meals with this aromatic Coconut Tomato Pulao, a one-pot wonder brimming with vibrant flavors and wholesome ingredients. This recipe combines the nutty richness of freshly grated coconut with the tangy sweetness of ripe tomatoes, perfectly infused into fluffy basmati rice. Fragrant whole spices like cinnamon, green cardamom, and cloves, sautéed in coconut oil, give this dish a luxurious depth, while a hint of turmeric and chili powder adds gentle warmth. Topped with freshly chopped cilantro and optional crunchy cashews, it’s a visual and culinary delight. Ready in just 45 minutes, this hearty and satisfying pulao is perfect when paired with cooling yogurt or zesty raita—ideal for a quick, flavorful, and nutritious family meal.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 0.5 cups Fresh coconut (grated)
- 2 medium Tomatoes (chopped)
- 1 medium Onion (sliced)
- 2 Green chilies (slit)
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Coconut oil
- 1 2-inch piece Cinnamon stick
- 3 Cloves
- 2 Green cardamom
- 1 Bay leaf
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 3 cups Water
- 2 tablespoons Cilantro (chopped)
- 10 Cashews (optional, for garnish)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak it in water for 20 minutes. Drain and set aside.
Heat the coconut oil in a large pot or deep skillet over medium heat.
Add the cinnamon stick, cloves, green cardamom, and bay leaf. Fry the whole spices for 30 seconds until fragrant.
Add the sliced onion and sauté until golden brown, about 5 minutes.
Stir in the ginger-garlic paste and green chilies, and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook until they soften and start to release oil, about 5 minutes.
Stir in the grated coconut, turmeric powder, red chili powder, and salt. Cook everything together for 2 minutes to combine the flavors.
Add the soaked and drained rice to the pot, and gently mix to coat the rice with the tomato-coconut mixture.
Pour in the 3 cups of water and bring it to a boil.
Once the water starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice is fully cooked and the water is absorbed.
Turn off the heat and let the pulao rest, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork and garnish with chopped cilantro and cashews if desired.
Serve hot with yogurt, raita, or pickle for a complete meal.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 9.8 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
