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
  • Servings 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.