Nariyal Malai Pulao
This creamy coconut pulao is an exotic addition to your menu
Chef Gautam Mehrishi Nariyal Malai Pulao Recipe

- Indian

Cooking Time

-20 Min

Preparation Time

- 30 Min


  • 2 tbsp desi ghee
  • 10-12 cloves
  • 8-10 cardamom pods
  • 1-2 cinnamon sticks
  • ¼ cup cashew nuts
  • 1½ cup rice
  • 1 cup coconut milk
  • 4-5 lemon grass leaves
  • 2-3 green chillies
  • FOR the masala
  • 1-2cinnamon sticks
  • 8-10cardamom pods
  • 8-10cloves
  • 8-10cashew nuts
  • Salt to taste
  • FOR accompaniment
  • 2 tbsp ghee
  • Powdered masala as required
  • 2-3 tbsp lemon juice
  • FOR garnish
  • Lemon grass
  • coconut oil
  • lemon juice


  1. 1

    Mix the cloves, cardamom pods, cinnamon sticks, and cashew nuts in hot ghee.
  2. 2

    Add rice and let simmer for 10 to 12 minutes.
  3. 3

    ]In a mortar and pestle, add cinnamon sticks, cloves, cardamom pods, salt, and the remaining cashew nuts, and pound until it turns into a paste.
  4. 4

    Add coconut milk, lemon grass leaves, and green chillies to the rice.
  5. 5

    Let simmer for another 10 minutes.
  6. 6

    In a pan, add the masala with lemon juice and coconut water in hot ghee and mix well.
  7. 7

    When the rice is ready, serve with the prepared mixture.
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About Chef

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Gautam Mehrishi


Chef Gautam Mehrishi loves biking through the Himalayas, giving a twist to Indian food and a fragrant pot of desi ghee, not necessarily in that order! His grandpa was his earliest fan who urged him to follow his passion and cook professionally, and he�s never looked back!

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