Coconut Milk Biryani

Never heard of this one before? Well, you’re certainly in for a treat. Down South, folk sometimes add coconut milk to their biriyani for an extra dose of delicious. Adding its own mild but rich undertones, the coconut milk adds a certain character, and turns this already popular dish into downright comfort food.

Coconut Milk Biryani


  • Soak the rice for an hour and keep it aside.
  • Heat oil in a cooker and add bay leaves, cinnamon, cloves and fennel seeds. Add ginger, garlic and green chillies after 2 minutes and sauté. Add the onions and fry till they are golden brown.
  • Add the tomatoes, turmeric, coriander powder, coriander leaves and mint, and continue frying.
  • Add the coconut milk, basmati rice, 1.5 cups of water and some salt. Pressure cook for 3 whistles, and serve.


  • 1 cup Double Deer basmati rice
  • 2 tbsp oil
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2 cloves
  • ½ cup coconut milk
  • 1.5 tsp fennel seeds
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped garlic
  • ½ cup chopped onions
  • ¼ cup chopped tomatoes
  • 2 green chillies
  • A few mint leaves
  • Salt to taste
  • ¼ tsp turmeric powder
  • ½ tsp coriander powder
  • A handful of chopped coriander

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