Coconut Rice 2

A flavorful and aromatic Coconut Rice preparation — this version uses roasted coconut, ghee, and spiced tempering mixed with cooked biryani rice for a rich and satisfying meal.

Ingredients

For the Coconut Rice:

• 400 g biryani rice
• 120 g fresh grated coconut
• 40 ml ghee
• 25 g black gram dal (urad dal)
• 25 g broken cashew nuts
• 6 g dried red chillies – broken
• 2 g curry leaves
• 5 g asafoetida powder (hing)
• 20 g chopped coriander leaves
• Salt – to taste

Method

1. Cook the Rice

   • Boil the biryani rice until just cooked (grains should remain separate).
   • Fluff gently with a fork and allow it to cool slightly to prevent breakage during mixing.

2. Roast the Coconut

   • In a dry pan, roast the grated coconut on low flame until it turns golden brown and releases a nutty aroma.
   • Remove from heat and set aside.

3. Prepare the Tempering

   • Heat 3 dessertspoons of ghee in a pan.
   • Fry the cashew nuts until golden and remove.
   • In the same ghee, add broken dry red chillies, urad dal, curry leaves, and asafoetida.
   • Sauté until the dal turns golden brown and aromatic.

4. Combine and Finish

   • In a large mixing bowl or the same pan, combine the cooked rice, roasted coconut, fried cashews, tempered spices, and remaining 1 tsp ghee.
   • Add salt to taste and mix gently to avoid breaking the rice grains.

5. Garnish and Serve

   • Garnish with chopped coriander leaves.
   • Serve hot.

Serving Suggestion

• Enjoy with raita, pickle, or plain yogurt for a complete and comforting meal.
• Ideal for lunchboxes, festive spreads, or simple home-style meals.