Coconut rice recipe – How to make easy Indian coconut rice
Coconut rice makes a fantastic accompaniment to many Indian dishes but it also can go well as a side dish for some grilled or roasted meat. It is such a flavorful and easy recipe that anyone at home can create. Nothing complicated, short list of ingredients, a dish that won’t take you too much time in the kitchen.
Typically a South Indian dish, coconut rice can be cooked in many different ways – using coconut milk or fresh grated coconut, adding vegetables or using coconut oil. I like the version I’m sharing today.
It’s so delicious that I don’t want any of my followers to miss it. So here it is, Indian coconut rice recipe, made simple and delicious! Enjoy!
Coconut rice recipe – Step by step how to make easy Indian coconut rice
Start by cooking the rice. Wash the rice and drain the water. In a deep pan, bring enough water to boil. The water level should be to ½-inch above the rice. Add rice and let it simmer covered, on low-medium flame, until the rice gets cooked. Turn off the flame and let the rice rest for five minutes. Once done, drain off the excess water, take a fork and fluff the rice so you will have nice separate grains. Keep the cooked rice aside.
Heat oil in a deep pan, add mustard and cumin seeds. When they start to sizzle, add lentils and dried red chilli.
When dal changes color to golden brown, add green chilli, curry leaves, ginger, asafetida powder if using, and cashew nuts. Stir fry until cashew nuts turn golden.
Note: Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon
Add fresh coconut and stir fry for 2-3 minutes, on medium heat.
Now add cooked rice and mix well. Turn off the heat and add salt as per taste.
Delicious coconut rice is ready to serve!
- 2 cups basmati rice (long grain rice);
- 1 cup fresh coconut, grated;
- 1 tbsp cumin seeds;
- 1 tsp mustard seeds;
- 2 tbsp urad dal (black lentil/black gram);
- optional 1 tbsp channa dal (bengal gram spilt and skinned);
- 1 dried red chilli;
- 1 green chilli, chopped;
- 1-2 sprig fresh curry leaves;
- 1 tbsp ginger, finely chopped;
- pinch of hing/asafetida (optional);
- few cashew nuts;
- salt as per taste;
- oil.
- Start by cooking the rice. Wash the rice and drain the water. In a deep pan, bring enough water to boil. The water level should be to ½-inch above the rice. Add rice and let it simmer covered, on low-medium flame, until the rice gets cooked. Turn off the flame and let the rice rest for five minutes. Once done, drain off the excess water, take a fork and fluff the rice so you will have nice separate grains. Keep the cooked rice aside.
- Heat oil in a deep pan, add mustard and cumin seeds. When they start to sizzle, add lentils and dried red chilli.
- When dal changes color to golden brown, add green chilli, curry leaves, ginger, asafetida powder if using, and cashew nuts. Stir fry until cashew nuts turn golden.
- Add fresh coconut and stir fry for 2-3 minutes, on medium heat.
- Now add cooked rice and mix well. Turn off the heat and add salt as per taste.
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