Coconut Rice

Watch the 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.

Course Breakfast, Side Dishes

Cuisine Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings Portions

Calories 603kcal

Author Richa

Ingredients

2 tablespoon Coconut oil
1 teaspoon Mustard Seeds
½ teaspoon Cumin Seeds
½ tablespoon Urad Dal
½ tablespoon Chana Dal
1 pinch Asafoetida hing
1 teaspoon Ginger finely chopped
2 Dry whole Red Chilies
10-12 Cashew Nuts
1 Green Chilli finely chopped
1 ½ cups Coconut grated fresh
2 cups Basmati Rice cooked
¾ teaspoon Salt

Instructions

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.
Next, add the dry red chillies, curry leaves, cashew nuts and chopped ginger and cook till the cashew nuts turn golden.
Add the chopped green chillies and grated coconut and cook stirring for a couple of minutes till the coconut turns light brown in color.
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.
Serve hot with curd, vegetable korma or any other curry.

Notes

To cook Basmati Rice: Wash and soak the rice in water for 15-20 minutes. Put 1 ½ 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.
You may substitute peanuts for cashews.
A dash of lemon juice can be added when adding the rice and salt to give it a tang.

Nutrition