No Onion Garlic Tomato Coconut Pulao| Tomato Coconut Pulav recipe

No Onion Garlic Tomato Coconut Pulao, also known as Tomato Coconut Pulav, is a flavorful and aromatic dish made with rice, tomatoes, and coconut. As the name suggests, it is a variation of traditional pulao that is made without using onions and garlic, making it a perfect dish for those who follow a no onion-garlic diet.

Here’s a simple recipe for making No Onion Garlic Tomato Coconut Pulao:


  • 1 cup of Basmati rice
  • 2 cups of water
  • 1 cup of diced tomatoes
  • 1/2 cup of grated coconut
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • Salt to taste
  • 2 tbsp oil
  • 2 tbsp chopped cilantro for garnish


  1. Rinse the rice and soak for 20 minutes in enough water.
  2. Heat oil in a pan over medium heat. Once hot, add cumin seeds and mustard seeds.
  3. When the seeds start to crackle, add diced tomatoes and sauté for a few minutes until they become soft.
  4. Add grated coconut, coriander powder, red chili powder, and salt to taste, sauté for a minute.
  5. Drain the rice and add it to the pan. Mix well.
  6. Add 2 cups of water and bring it to a boil.
  7. Reduce heat and cover the pan with a lid. Cook until the rice is soft and all the water is absorbed.
  8. Once done, switch off the flame and fluff the rice with a fork.
  9. Garnish with chopped cilantro and serve hot.

Note: You can add some whole spices like bay leaves, cinnamon, cardamom and cloves for more flavor. Also, you can use coconut milk instead of grated coconut for more richness.






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