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Kobbari Annam (Coconut Pulao)

Sep 17th, 2009 | By | Category: All Recipes, Lunch Box Recipes, Rice & Biryani Recipes, Veg - Recipes

Coconut Pulao

Have’nt you ever wanted someone to give you a big hug and hand you over a hot cup of coffee when you are tired and are back home? Did you ever notice that a dish that your neighbour or a friend sends in, tastes heavenly and utterly delicious? Speaking of myself, I’ve never  been in a great mood to step into the kitchen since a while. I wish if there was a magical fairy that appears in a wink of eye, hold my hand, assure everything’s gonna be alright, hand me a cup of hot chocolate with marshmallows, make my bed, fold my clothes and what not. But then, the truth is that we are adults and are supposed to do things for ourselves, so off went I into the kitchen comforting myself. Wait a minute! Did I say ‘Comfort’. I realised I’ve gone way beyond what I wanted to exactly say. Did’nt I? So, in a nutshell its comfort food at home today and all that comes to mind is coconut rice and aloo curry. Lets take a peek at how we cook this scrumptious one pot meal that goes well even with just raita and papad on the side.


2 cups rice (I used sona masoori) – Rinse under cold water, drain, set aside.

4 cups coconut milk

1 tbsp ghee (clarified butter)

1 tbsp oil

1″ cinnamon stick

2 elaichi

3 cloves

2 bay leaves

3 tbsps cashew nuts

6-8 green chillies slit lengthwise – Adjust to your spice levels

1 large onion finely sliced (about ¾ cup)

¼ tsp turmeric powder

½ tsp chilli powder

1 ½ tsp ginger – garlic paste

2 tbsps freshly chopped coriander

Salt to taste

Note: If you are using canned coconut milk that is thick, measure the milk first. Say the canned milk is 2 cups, then add 2 more cups of water to the coconut milk to have the right measure of liquid required to cook 2 cups of rice.

How to extract coconut milk: Grate a coconut, add 1 cup of hot water and leave aside for 30 mts. Grind it to a fine paste. Place a muslin or thin cotton cloth on a vessel and pour this mixture onto the muslin cloth. The strained milk is called ‘first milk’ of coconut. Use your hand to squeeze out the milk from the ground coconut. Add one more cup of water to the residue and run in the grinder for a minute. Strain on to muslin cloth. This second extract is called ‘second milk’ of coconut.

How To:

  • In a wide bottomed vessel, heat ghee and oil. On medium heat, add cinnamon stick, elaichi, cloves, bay leaf and fry for a few seconds. Add cashew nuts and fry till golden brown. Add green chillies, and sliced onions and saute for 3-4 mts on medium flame till the onions turn soft.
  • Add turmeric powder, chilli powder, salt, ginger-garlic paste, chopped coriander and fry for 1-2 mts. Add drained rice and fry on medium flame for 1-2 mts.
  • Add coconut milk, and bring to boil. Check for salt at this point. If the milk tastes salty then by the time the rice is cooked it would settle down to the right amount of salt.
  • Once the milk starts boiling, lower the flame, place a lid on top and cook for about 25-30 mts or till the rice is done.
  • Fluff it with a fork, serve hot with carrot kurma, aloo curry or raita.
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  1. Looks yummy, havent tried it with coconut milk!

  2. Hi , coconut pulao looks simple & gr8..will surley try some time,We add coconut milk in veg briyani..This is new to me..

  3. Hmm looks so satisfying…:)

  4. hi Sowjanya:

    You seem to have taken a long break to post your current recipe. But I know We need to be patient to taste food like yours. Now again this sunday, I will be the best cook ever, after I try this recipe. Believe me You are the best!! I cant wait to give it a try.

  5. Apologize sravya to keep you waiting for my post. As you know, something or the other keeps me away from blogging even though I do make it a point all the time to post regularly. Thanks for your concern and waiting for my post. I hope you’ll like the dish. Please feel free to get in touch with me if you need any help. Oh and don’t forget to adjust the spices to your taste buds if you need a more spicier version. Have a happy weekend.

  6. Sowji:

    You mentioned 4cups of coconut milk and 4cups water. I am going to buy a canned coconut milk. What will the total milk and water measurement be for 2cups of sona masoori rice? I did not get a chance to try this recipe so far. So,please suggest me and I am going to try this recipe with bangaladumpa iguru today for lunch.

    Thanks in advance,

  7. oops that was a typo sravya. updated the post.

    Please see the note in the recipe for directions if you are using canned coconut milk.

  8. wow !! it looks yummy……
    iam planning to prepare this dish this week end…….
    but my hubby always want a side dish (gravy type) with rice or pulav’s
    so can u me tell me wat’s the best combination for this …..

  9. Hi ananya,

    Thanks for the nice words. carrot kurma or aloo curry goes well with kobbari annam. You can find the recipe for carrot kurma at http://www.mommyscuisine.com/curries-gravies/carrot-kurma/ and aloo curry at http://www.mommyscuisine.com/curries-gravies/27/. Please feel free to get in touch if you need any other clarifications.

  10. […] Serve hot with chikkudu ginjalu pulao, roti, plain rice, or kobbari annam […]

  11. hi Soujanya

    Andhra recipe’s indeed so yummy and I just adore andhra recipe..

    Ur recipes are too good & i’m indeed a fan of u… ‘ve tried out the pulao as per ur recipe and it came out so well… pl keep up the good work.

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