Narkel Doodh Pulao

Narkel Doodh Pulao, a subtle and flavorful pulao recipe is finally here at Debanir Rannaghar. This is a simple and flavorful Bengali Pulao cooked with coconut milk.

I cook it quite often. In fact, I prefer Bengali coconut Pulao aka Narkel Dudher Pulao over Basanti Pulao. This is because of the flavor of coconut milk for sure. The short-grain Gobindobhog Rice is cooked along with coconut milk, ghee-fried coconut, and also nuts, and the end result is a flavorful Bengali Mishti Pulao.

Narkel Doodh Pulao aka Bengali Coconut Milk Pulao is a family favorite. Along with Narkel Doodh aka Coconut milk, I prefer to add fried coconut slices along with fried nuts and raisins to the pulao. The chunks of fried coconut give another layer of flavor to the pulao.

Narkel Doodh Pulao aka Bengali Coconut Milk Pulao, recipe trick

I follow the recipe I have learned from Dida. I never have seen her using packaged coconut milk to make different delicacies such as Narkel Pulao or Chicngri Malaicurry. In fact, if I have time, I also prefer to use freshly extracted coconut milk while making coconut-based dishes. In this recipe of Narkel Doodh Pulao, the rice is cooked with coconut milk. Needless to say, the end result is amazing. The smell of coconut milk and the lightly sweetened flavor matched with the spices used make this Bengali Misti Pulao unputdownable. I must mention, please use good quality ghee while making this pulao. It will enhance the flavor.

Side dishes to serve with Narkel Pulao

As the Pulao is on the sweeter side, I prefer to serve it with a spicy side such as Kosha Mangsho ,or aloo Gosht, or Mangshor Jhol. If I have to serve a fish side dish, I prefer Bhetki Begum Bahar or Macher Kalia. However, from the Vegetarian spread, my favorites are Aloor Dum or Chanar Dalna. I generally do not cook any coconut-based curry with Bengali Coconut Milk Pulao. 

Pressure cooker, rice cooker, or Handi- best utensil to make perfect Pulao

If you know the tricks of using a handi to make Jhurjhure pulao, go for it. However, if you are not confident with the traditional process of using handi or dekchi while cooking pulao, use a pressure cooker or a rice cooker. It is easier to get the perfect texture of pulao if cooked in a pressure cooker or rice cooker. I will share three processes here so that you can use them based on your preference.

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Narkel Doodh Pulao

Narkel Doodh Pulao aka Bengali Coconut milk Pulao is a flavorful Bengali Pulao cooked with coconut milk and flavorful Gobindobhog Rice.

Course Main

Cuisine Bengali

Diet Vegetarian

Keyword bengali pulao recipe, coconut milk pulao recipe, Debjanir Rannaghar, mishti pulao recipe, narkel doodh pulao recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3 People

Calories 670kcal

Author Debjani Chatterjee Alam

Cost Rs 250

Ingredients

• 300 ml Coconut Milk 2 cups
• 10 pieces Coconut slice from ½ coconut
• 200 g Rice Short-grain, Gobindobhog
• 25 g Cashew nut
• 25 g Raisin
• 2 tablespoon Sugar
• 1 teaspoon Salt
• 3 tablespoon Ghee
• 1 tablespoon Ginger paste

To make Pulao Masala

• 1 Cinnamon Stick
• 4 Green Cardamom
• 2 Black Cardamom
• ¼ Nutmeg / Jaiphal
• 1 Mace / Javitri
• 5 Clove

Tempering

• 2 Bay Leaf
• 1 Dry Red Chili
• 1 Tsp. Sahi Jeera
• 1- Cinnamon Stick
• 5 Clove
• 2 Green Cardamom
• 1 Black Cardamom

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Instructions

• Dry roast 1 Cinnamon Stick, 4 Green Cardamom, 2 Black Cardamom, ¼ Nutmeg aka Jaiphal, and also 1 Mace aka Javitri for 1 minute.
• Once cooled, make a powder of the roasted spices. 
• 1 Tbsp. of the spice powder will be used in making the pulao.
• Wash and soak the rice in water for 10 minutes.
• After that, drain the water and keep the rice for 5 minutes.
• Now add 1 Tbsp. ghee and 1 tbsp. Pulao masala along with ½ Tsp. Salt to the rice.
• Mix lightly so that the rice is coated with the spices but not broken.
• Keep the rice for 5 minutes before cooking.
• Meanwhile, heat the remaining ghee in a pan.
• Fry coconut slices as well as cashew nut and raisin and strain from the pan.
• Now temper remaining Ghee in the pan with the whole spices- Bay Leaf, Dry Red Chili, Sahi Jeera, Cinnamon Stick, Clove, Green Cardamom and also Black Cardamom.
• Now add the rice and on slow flame fry the rice for at least 3 minutes.
• By then the rice will be transparent in texture.
• At this point extract juice from the ginger paste and mix with the rice.
• Meanwhile, boil 2 cups of water.

Cooking Pulao in a Handi

• If cooking in a handi, transfer the rice to the handi and add 2 cups of coconut milk followed by sugar.
• Mix lightly and add water so that the water and milk level is 1.5 inches above the rice.
• Now add fried raisins, nuts, and also half of the fried coconut.
• Cover with a lid and cook on low flame for 10 minutes.
• Check after 7 minutes whether the rice is properly cooked or not.
• Once cooked and there is no extra water, switch the flame off.
• Open the lid after 10 minutes.
• Cooking Pulao in a Pressure cooker
• In case using a pressure cooker, you can do the entire frying in the cooker itself instead of using a pan separately.
• Add 2 cups of coconut milk followed by sugar.
• Mix lightly and add water so that the water and milk level is 1 inch above the rice.
• Now add fried raisins, nuts, and also half of the fried coconut.
• Cover with the lid with the weight on.
• Cook on medium flame till the cooker releases pressure once (one whistle).
• Switch the flame off.
• Open the lid once the cooker drops the pressure completely.

Cooking Pulao in a Rice cooker

• The process will be the same as the Handi.
• Only you need to cook using the electricity on the rice cooker.

Serving the Pulao

• While serving, top coconut pulao with fried chunks of coconut.

Notes

• I prefer to use short-grain flavorful Gobindobhog Rice to cook Coconut Pulao. You can purchase this from Bengali stores. If you are not in India, you can check for Chinigura rice. If Chinigura is not availavble as well, use Basmati Rice instead.
• I prefer to extract fresh coconut milk to make the pulao. To get 2 cups of thick coconut milk, you need 2 coconut. If not using fresh coconut to get the milk, use packaged coconut milk.
• You can substitute ghee with vegetable oil for less calorie version.

Nutrition

Serving: 150g | Calories: 670kcal | Carbohydrates: 32.2g | Protein: 6.3g | Fat: 62.2g | Saturated Fat: 48.6g | Cholesterol: 33mg | Sodium: 810mg | Fiber: 5.6g | Sugar: 19.1g

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Pairing Narkel Dudh Pulao

Have you tried the Narkel Doodh Pulao recipe from Debjanir Rannaghar!

I would love to see a picture if you are making it following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.

Here's the Bengali Coconut milk Pulao Recipe Pin for your Pinterest Board!

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

Learn more about me →