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

Step 1: Cook the Rice

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

Step 2: Roast the Coconut

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

Step 3: Prepare the Tempering

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

Step 4: Combine and Finish

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

Step 5: Garnish and Serve

1. Garnish with chopped coriander leaves.
2. 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.