Coconut rice served with kadhi on a plate

Coconut Rice

  • Author: Preeti Gupta
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x
  • Category: Sides
  • Method: Stir Frying
  • Cuisine: Indian


Watch Recipe Video above. This easy coconut rice is a fantastic side to curries, roasted veggies and meats. In India, it’s even had for breakfast because it really fuels you up. Also a great way to use leftover rice! Its naturally vegan, gluten free and vegetarian.


  • 2 tablespoon Coconut oil
  • 1 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1/2 tablespoon Urad Dal
  • 1/2 tablespoon Chana Dal
  • 1 pinch Asafoetida (hing)
  • 1 teaspoon finely chopped Ginger
  • 2 dry whole Red Chilies
  • 1012 Cashew Nuts
  • 1 finely chopped Green Chilli
  • 1 1/2 cups grated fresh Coconut
  • 2 cups cooked Basmati Rice
  • 3/4 teaspoon Salt


  1. Heat 2 tablespoons coconut oil in a wok or frying pan, add mustard seeds, cumin seeds, urad dal, chana dal and asafoetida to it and cook till the seeds crackle.
  2. Next add the dry red chillies, curry leaves, cashew nuts and chopped ginger and cook till the cashew nuts turn golden.
  3. Add the chopped green chillies and grated coconut and cook stirring for a couple of minutes till the coconut turns light brown in color.
  4. Add rice and salt and stir fry it all together with a light hand to mix it all. Finish with a squeeze of lime juice.
  5. Serve hot with curd, vegetable korma or any other curry.


  1. To cook Basmati Rice: Wash and soak the rice in water for 15-20 minutes. Put 1 1/2 litres of water to boil in a saucepan, add the soaked rice to the boiling water and cook till the rice is about 80-90% cooked. Drain, fluff it with a fork and keep aside.
  2. You may substitute peanuts for cashews.
  3. A dash of lemon juice can be added when adding the rice and salt to give it a tang.