Last Updated on
Savour the delectable taste of coconut in this awesome dish, coconut rice. The nutty flavour combined with flavourful aromatic taste of basmati rice is just divine. Add a dash of butter to the dish just before serving, and take the dish up a notch on the taste parameters.
|Serves||Preparation Time||Cooking Time|
|4 People||15-20 Minutes||10-15 Minutes|
- 1/2 cup freshly grated coconut
- 2 tbsp sesame seeds
- 1 tsp ghee
- 3 tbsp broken cashewnuts
- 2 tsp oil
- 1 tsp urad dal
- 1 tsp chana dal
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 whole dry kashmiri red chilli, broken into pieces
- 7 to 8 curry leaves
- 1/2 tsp asafoetida
- 2 tsp green chillies, finely chopped
- 2 1/2 cups cooked rice
- Salt to taste
Take a heavy-bottom pan and keep it on medium heat. Add sesame seeds and dry roast it for 3 to 4 minutes, while stirring continuously.
Allow the roasted sesame seeds to cool completely.
Once it gets cooled, blend the seeds in a mixer to a coarse powder and keep it aside.
Next, take ghee in the same pan you used previously for roasting sesame. Add cashewnuts and let it sauté on medium flame for 2 to 3 minutes. Remove the cashewnuts and keep aside.
Next, take oil in the same non-stick kadhai, add urad dal and chana dal and fry for 30 seconds.
Add mustard seeds and let it splutter. Then add red chillies, curry leaves and asafoetida and sauté on a medium flame for 1 minute.
Add the previously prepared sesame powder, green chillies, coconut and rice. Add salt and mix well. Leave to cook on a medium flame for 2 to 3 minutes, while stirring occasionally.