Coconut Rice Recipe
Coconut rice recipe is a flavorful, easy, and delicious dish that comes together very quickly, especially if you have precooked rice, and goes with almost everything! It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
Servings: 4 servings
Calories: 253kcal
Ingredients
- 2.5 cups Cooked rice, cooled
- 1 tbsp Ghee/ oil
- 2 tsp Chana dal ( split chickpea lentil)
- 1.5 tsp Mustard seeds
- 1/4 tsp Asafoetida / hing
- 2 Dry red chilies
- 1/2 inch Fresh ginger, finely chopped
- 1 Green chili, finely chopped
- 12-15 Curry leaves
- 12-15 Cashews
- 1/2 cup Fresh grated coconut
- Salt to taste
Instructions
- Heat ghee or oil in a wide pan. Add the chana dal, mustard seeds and hing / asafoetida.
- Once the seeds start crackling add the ginger, curry leaves, cashews, and red chilies.
- Once the cashews are light golden in colour, stir in the coconut and green chillies. Cook for a couple of minutes.
- Now add in the cooked rice and salt. Stir well and serve warm with raita, plain yogurt or any curry or dal of your choice. Enjoy!
Notes
Notes:
- For an extra crispy topping, saute some grated coconut till its golden and crisp. Sprinkle on top of the rice before serving.
- I always like to soak my chana dal in warm water for 10-15 minutes 9 longer if possible) before adding it to the tempering. It turns out more crisp.
Nutrition
Serving: 1 Serving | Calories: 253kcal | Carbohydrates: 36g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 43mg | Potassium: 186mg | Fiber: 3g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 94mg | Calcium: 37mg | Iron: 1mg