Have you ever made coconut rice at home? If you haven’t, I can’t wait for you to try this recipe! I remember the first time I tasted coconut rice—it was at a family gathering, and the aroma of coconut wafting from the kitchen had everyone eagerly waiting to dig in. From that moment, I knew it was going to be a regular in my cooking rotation. The best part? It’s simple to make and packs that delicious coconut flavor in every bite.
So, let’s get started!
Coconut rice
Ingredients
Instructions
Prep Work
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Rinse the basmati rice thoroughly under water.
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Grate the coconut, so it’s ready to go when you need it.
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Chop the ginger and green chilies to have them on hand.
Method
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Start by washing the basmati rice. Get it nice and clean.
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In a wide pot, add enough water to cook the rice, then add some salt and basmati rice. Cook until the rice is done.
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Once the rice is cooked, strain it out and set it aside to cool down for a minute.
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Take a pan and heat some oil and ghee together.
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Add urad dal, channa dal, cumin seeds, mustard seeds, red chilies, and curry leaves. Sauté well.
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As mustard seeds begin to pop, add asafoetida powder, ginger, green chilies, peanuts, and cashews. Roast until golden brown.
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Add salt to taste and grated coconut (keep some aside for later). Keep the flame low to prevent burning.
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Add the cooked rice and gently stir to combine well with the coconut mixture.
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Check seasoning like salt, spice etc. and finish by adding grated coconut.Mix it well
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Let the rice warm through, and it's ready to serve!
