Ingredients and quantity
- long grain rice – 250gms.
- coconut milk – 250ml.
- cashew nuts – 30gms
- green chillies slit – 5nos.
- curry leaves – 1 sprig
- mustard seeds – 2gms.
- cumin seeds – 3gms.
- urad dal – 10gms.
- grated fresh coconut – 30gms.
- coriander chopped – 5gms.
- Coconut oil – 20ml.
- salt – to taste
- lemon – to taste
Method of preparation
- Wash and soak rice in salted water for 30 minutes.
- Drain rice in colander, keep 1 ½ water sperately.
- Heat oil in a hundi.
- Splutter mustard seeds, urad dal, and cashew nuts.
- Add chillies and curry leaves. Stir, add rice.
- Stir very gently, with a wide spatula till oil coats rice evenly.
- Add coconut milk, 1 1/2 cups drained water. Add salt and taste.
- Bring to a boil, reduce heat, simmer covered.
- Stir occasionally. When done 3/4, add lemon.
- Mix very gently. Simmer till done and all water evaporates.
- Add more water in between if required.
- Garnish with coriander and coconut before serving.
Coconut rice