One-Pot Coconut Chickpea Basmati Rice Pilaf: Vegan South Indian Delight
20 minutes
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About One-Pot Coconut Chickpea Basmati Rice Pilaf: Vegan South Indian Delight
Indulge in this aromatic and flavorful One-Pot Coconut Chickpea Basmati Rice Pilaf, a vibrant vegan dish inspired by South Indian cuisine. This simple, one-pot wonder combines fluffy basmati rice, hearty chickpeas, and rich coconut milk for a satisfying and wholesome meal perfect for weeknights or special occasions.The fragrant blend of warming spices like cinnamon, cloves, and curry leaves creates a captivating aroma that will fill your kitchen. This recipe is easily adaptable to your spice preferences and is guaranteed to become a family favorite.Serve this delicious pilaf as a hearty vegetarian main course, a side dish alongside your favorite curry, or enjoy it as a comforting vegan lunch. With minimal cleanup and maximum flavor, this recipe is a true culinary gem.
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
Spices and Aromatics
- 2 inches Cinnamon Stick
- 6 clove Cloves
- 1 Mace ground or petal
- 12 Peppercorns black
- 1 sprig Curry Leaves fresh
- 1 Chili finely minced, green
Vegetables and Grains
- 1 cup Basmati Rice long-grain, rinsed
- 1 medium Onion red, thinly sliced
- 2 cups Chickpeas canned, drained and rinsed; kabuli chana preferred
Liquids and Fats
- 2.5 tsp Cooking Oil neutral-flavored, such as vegetable or canola
- 1 cup Coconut Milk full-fat or light, thin coconut milk
Seasoning and Other
- 1 tsp Ginger-Garlic Paste
- 1/2 tsp Salt or to taste
- 2 tbsp Coconut Flakes for garnish; optional, unsweetened
Instructions
Preparation
- Rinse the basmati rice thoroughly and soak in cold water for 30 minutes. Finely mince the green chili and thinly slice the red onion.
Sautéing the Spices
- Heat the cooking oil in a pressure cooker or large pot over medium heat. Add the cinnamon stick, cloves, mace, and peppercorns. Sauté for 1-2 minutes, or until fragrant.
Adding Aromatics and Vegetables
- Add the sliced red onion, minced green chili, and curry leaves to the pot. Sauté for 3-5 minutes, or until the onions soften and slightly brown.
Combining Ingredients
- Add the drained chickpeas and soaked basmati rice to the pot. Stir to combine. Pour in the coconut milk and season with salt. Stir well.
Pressure Cooking/Simmering
- If using a pressure cooker, close the lid and cook on high pressure for 10-12 minutes. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Allow the pressure to release naturally before opening the lid.
Fluffing and Garnishing
- Gently fluff the rice with a fork. Garnish with toasted coconut flakes (optional). Serve warm.
Recipe Notes
Expert Tips
- For extra flavor, toast the coconut flakes in a dry pan before garnishing.
- Feel free to adjust the amount of green chili to your preferred spice level.
- Adding a squeeze of lime juice before serving brightens the flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 331kcalCarbohydrates: 52gProtein: 14gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 380mgFiber: 9gSugar: 10g
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4 Comments
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This is wonderful! Can’t wait to taste it.
This looks so good! Appreciate the share.
I’m in love with this recipe already!
Looks so delicious! Thanks for the recipe.