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Photo of Coconut and coriander pilaf by WW

Coconut and coriander pilaf

PersonalPoints™ per serving
Total Time
55 min
10 min
15 min
Dive into a spectacular Indian feast with this fragrant and flavourful dish.


Coconut, flesh

30 g, (2/3 cup flaked)

Basmati rice

1½ cup(s), (300g)

Vegetable oil

1 tbs

Brown onion

1 medium, finely chopped

Fresh coriander

cup(s), coarsley chopped, plus extra sprigs to serve


  1. Heat the oil in a large saucepan over medium heat. cook the onion, stirring, for 3 minutes or until softened. stir in the rice until well coated. Stir in ½ cup of coconut and 2¼ cups (560ml) water. season with salt and pepper and bring to the boil. reduce heat and simmer, covered, for 10-12 minutes or until the rice is tender and the liquid is absorbed
  2. Meanwhile, toast the remaining coconut in a small frying pan over medium heat for 2 minutes or until golden.
  3. Use a fork to stir the coriander through the rice. top with the toasted coconut to serve.