No Onion Garlic Tomato Coconut Pulao| Tomato Coconut Pulav recipe

This Tomato Coconut Milk Pulao cooked with Tomato without adding any Onion or Garlic is perfect with any spicy side dish Non vegetarians can enjoy this Pulao with any spicy Non-Veg curry.

Vegetarians will enjoy this Pulao with Potato Korma cooked without any Onion or Garlic. They may also like to look up the Udupi style mixed vegetable curry that I have posted earlier.

Normally when we make Biryanis or Pulaos, we add a generous quantity of spices and Ginger- Garlic paste. The Biryani or Pulao made in that way is flavorful and goes well with sweet Raita. We can eat it without any side dish. Eaten by itself the Pulao is extremely flavorful and one can taste the uniqueness of all the spices. Even if you eat a little more than what you do usually, your tummy is only going to be a happy tummy, with no side effects.

Mostly we cook rice with a overload of spices, and add some more spices and oil; and then we eat this with spicy curries or gravies. It is all very good on the tongue but the results of this over spicy eating are problematic. The stomach gets distended with gas, and you feel excessively thirsty. If you are facing this kind of problems, try my recipe for non- onion, non- garlic, mildly flavored Pulao with Tomato and Coconut milk. It is so tasty and sweet on the tongue and it a Happy tummy food.

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Coconut Milk:

• I have made a fine paste by grinding fresh coconut with a little water and then extracting Coconut milk by straining the ground paste through a muslin cloth. This is thick Coconut milk. Mix some more water in the leftover paste and squeeze again to get a thinner second extract. I have used the sweet and fresh first extract Coconut milk for this Pulao recipe.


• You may us any variety of Tomato. I have used the sour local (Desi) variety. Just be sure to use ripe, red Tomatoes to get a nice sour taste and fresh red colour.

A few more Tips:

• I have used daily cooking rice, You may use Basmati Rice if you feel like it.

• If you are using the ordinary rice, remember to take two measures of liquid (Water, Coconut Milk, Tomato pulp taken together) to one measure of rice. I have used more of Coconut Milk and less of water and Tomato pulp.

• If you are using Basmati Rice, take only ½ cup of water and the rest of the measure can remain the same.

• I am cooking the Pulao in an open vessel. You may use a cooker, in which case, allow for three whistles before lowering the heat. If you are using Basmati rice, just two whistles will do.

Another Method:

• If you are planning to serve the Pulao with a spicy curry, then follow the method I have indicated below. However, if you wish to have a more rich and spicy Pulao, feel free to fry an onion to a nice brown, add Ginger-Garlic paste and add some more of all the masalas.

No Onion Garlic Tomato Coconut Pulao| Tomato Coconut Pulav recipe - Recipe Video

No Onion Garlic Tomato Coconut Pulao| Tomato Coconut Pulav recipe

Pulao and Biryanis | vegetarian
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Resting Time 10 mins
  • Total Time 40 mins
  • Serves 5


  • 5 Ripe red Tomatoes
  • 1.5 cups Fresh coconut pieces
  • 5 Green Chiilies (Slit lengthwise)
  • 2 tbsp Oil
  • 2 Bay Leaf
  • 2 Inches Cinnammon Stick
  • 4-5 Cloves
  • 1 cup Water
  • 1.5 cup Coconut Milk
  • 1 cup Tomato Pulp
  • Salt (to taste)
  • 1.5 cup Rice


  1. Make gentle slits on the Tomatoes and boil until the skin peels of easily.
  2. Peel the tomatoes and grind to a fine paste in a mixer and grind to a smooth paste without adding any water. Pass it through a strainer.
  3. Grind fresh Coconut with a little water and strain it through a muslin cloth. Squeeze well to get thick Coconut milk. Keep it aside.
  4. Heat oil in a pan and fry the Spices till nicely browned.
  5. Put in the washed and soaked rice and fry till the grain turns white.
  6. Add Coconut Milk, Tomato Pulp, water and salt. Mix well and cook on a medium flame till the rice is well cooked. (Please look at the tips for method of cooking in a Pressure cooker).
  7. When the rice grain is well cooked, put the flame off and leave the pot open for a while. This helps the steam to evaporate and the rice will be dry and not pasty and serve.

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  • S
    Sushil Kumar Rachuri
    Recipe Rating:
    Yummy. I used hand pounded semi brown rice. It took 7 whistles And made it spicy to eat as it is.