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Coconut rice bowl

Coconut Rice Recipe

Indulge in the flavors of South India with our Coconut Rice recipe, blending coconut milk and spices for an authentic taste.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: Indian
Keyword: coconut rice recipe, kobbari annam recipe, nariyal chawal recipe, thengai sadam recipe
Servings: 4
Author: Chef Yogi

Ingredients

  • 1 cup short-grain rice Ponni or Kolam rice you can either take 500 gm pre-boiled rice or soak 1 cup for 20 minutes
  • 2 tbsp Coconut Oil or Vegetable oil/ Coconut Oil
  • ⅛ tsp Asafoetida Hing
  • ½ tbsp Mustard Seeds
  • 1 ½ tbsp Bengal Gram Dal
  • 2 no whole Red Chilies
  • 3 no Curry Leaves Sprigs
  • 1 tbsp Cashew nuts broken
  • ½ tbsp Sugar
  • ½ tbsp Table Salt to taste or to taste
  • 1 cup Fresh Grated Coconut
  • ½ inch piece Ginger Finely chopped
  • 1 tbsp Coriander leaves chopped

Instructions

  • Prepare the Rice: Rinse and soak the short-grain rice (Kolam rice) in water for about 20 minutes. Drain and cook in boiling water
  • Prep the Ingredients: Grate the fresh coconut and chop the coriander leaves. Break the cashew nuts into smaller pieces. Chop the ginger into small bits.
  • Temper the Oil: Heat the vegetable or sunflower oil in a thick-bottomed pan over medium heat.
    Hot oil in thick pan
  • Infuse Flavors: Once the oil is hot, add the asafoetida (hing) followed by the mustard seeds. Allow the mustard seeds to crackle.
    Temper Oil
  • Add Aromatics: Next, add the soaked Bengal gram dal (20 min and water drained) and whole red chilies to the pan. Fry until the dal turns golden brown and the chilies become aromatic.
    Fragrant Dal and Chilies
  • Incorporate Nuts and Leaves: Toss in the broken cashew nuts and curry leaves. Stir fry for a minute until the cashews start to turn golden.
    Cashews, leaves
  • Sweet and Savory: Now, sprinkle in the sugar and add salt to taste. Mix well to combine.
    Sugar, salt
  • Add Fragrant Elements: Stir in the chopped ginger, followed by the grated coconut and chopped coriander leaves. Cook for a couple of minutes until the coconut releases its aroma.
    Ginger, coconut, coriander
  • Combine with Rice: Lower the heat and add the soaked and boiled rice to the pan. Gently mix all the ingredients, ensuring the rice is evenly coated with the flavorful mixture.
    Rice, mixture
  • Final Touch: Allow the coconut rice to heat through on low flame, stirring occasionally, for about 2-3 minutes.
    Coconut rice
  • Serve: Once heated, serve the coconut rice hot. Enjoy its fragrant aroma and flavorful taste!
    Fragrant coconut rice
Tried this recipe?Let us know how it was!