Coconut rice

It’s a Sunday, I open my refrigerator and find no veggies.. Some extra milk, leftover coconut from last evenings south-Indian dinner.. Some preserved peas too from last season..

Ahem .. What do I do??

Voila!! I am going to make a Pulao with coconut …

A friend named it Nariyal Saloni and I am totally in love with this unique name for this dish.. 🙂


I neatly arrange all the ingredients.. 🙂

I need some more for tempering:

  • 1 tsp ghee
  • 2 tsp shahi jeera( use normal if unavailable)
  • 2 Cardamom
  • 2 cloves
  • 1 inch cinnamon
  • 1 tsp arhar daal (it gives a nice crunch)

Other ingredients

  • 1 cup soaked rice, cooked with salt
  • 1/2 tsp garam masala/pulao masala
  • 1/4tsp white pepper powder (add black if unavailable)


Let’s start making the easy peasy pulao now

  1. In a thick bottomed pan, heat ghee, fry cashews and raisins until light brown. Remove and keep aside.
  2. In the leftover ghee, add shahi jeera,cardamom, clove, cinnamon and arhar daal. Stir till dal is roasted. Turn the gas off.
  3. Immediately add slit chillies, curry leaves and crushed coconut. (We switch off the gas so the mixture doesn’t get burnt)
  4. Turn stove on. Add boiled peas,paneer,garam masala,pepper and cooled rice. Mix everything well. The rice is ready.
  5. Serve garnished with cashew, raisins and some grated coconut.


1. Make sure the rice is not very tender, and is cooled completely before making the pulao.

2. A good accompaniment to this rice is sambhar or kadhi.

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