Spicy Spinach Coconut Rice Pulao or Pilaf

Spicy Spinach Coconut Rice Pulao or Pilaf

Spinach Coconut Rice Pulao or Pilaf is a hearty  pilaf, full of nutrients, iron, protein and fiber. Coconut milk makes it more creamy with naturally-fat goodness and gives deliciousness. Here in this recipe, the rice is cooked in coconut milk along with green leafs and vegetables like spinach, carrots and bell pepper respectively. You can use any vegetables of your choice and also the proportion can be varied as you like.

This Spinach Coconut Rice Pulao or Pilaf is also infused with spices like cloves, cardamom  pods, mustard, cumin, fennel and ginger.

Spinach Coconut Rice Pulao
Prep time
Cook time
Total time
Serves: 3 people
  • 2 cups coconut milk ( see the recipe below to prepare homemade coconut milk)
  • 1 cup basmati rice(cleaned, washed and soaked for atleast 30 minutes)
  • 2 cups baby spinach leaves
  • ½ green bell pepper( you can use red, yellow or orange bell peppers too)
  • 1 carrot( washed and peeled)
  • half knob of ginger( peeled, smashed and finely chopped or ground)
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ¼ tsp fennel seeds
  • 2 cloves
  • 2 green cardamom pods(peeled and ground)
  • 1.5 tbsp refined olive oil or coconut oil
  • salt as per taste
  • To prepare coconut milk at home , see below :
  • 1 cup grated coconut
  • 2 cup lukewarm water
  1. Wash and clean the basmati rice 2-3 times and soak for 30 minutes.
  2. In the meantime, roughly chop the spinach leaves and dice the carrot and the bell pepper into small cubes(abt ¼ x ¼ x ¼ inches).Keep it aside.
  3. To prepare coconut milk at home, pour the lukewarm water over the grated coconut in a food processor/blender and let it rest for 5-8 minutes.
  4. Grind the coconut mixture at high pulse for 2 minutes and strain it in a bowl or cup using a mesh strainer. Discard the residue and use coconut milk in the bowl.
  5. Drain the soaked rice and add it to an electric rice cooker. Add the coconut milk into it.Add salt as per taste.
  6. In a small pan, add oil. When the oil is hot, add the mustard seeds, ground cardamom, cloves and saute at low heat till it releases the aroma and the mustard seeds stop popping.
  7. Add the cumin seeds and the fennel seeds. When the seeds stop to sizzle, add the grated or chopped ginger and saute for 2 minutes so that the raw smell goes away.
  8. Now add the chopped spinach, diced carrots and bell pepper. Saute at medium high heat for 4-5 minutes and then add them into the rice cooker.
  9. Cover the cooker with the lid and cook until done. You can also use a pressure cooker or open container to cook the rice.
  10. Serve the spinach coconut rice pulao with curry or enjoy it with green chutney.

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