Coconut rice

Coconut rice

By
From
Indian Food Made Easy
Serves
2
Photographer
Vanessa Courtier

This rice is from Andra Pradesh, a southern region known for its seafood and red chillies, and this subtly flavoured recipe is a perfect foil for such ingredients. Fresh coconut has the best flavour and aroma, but you can use desiccated.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 dried red chillies, whole
1 teaspoon split bengal gram
1 teaspoon split black gram
1/2 small onion, peeled and chopped
1 teaspoon finely chopped ginger
salt and freshly ground black pepper, to taste
2-3 tablespoons roasted cashew nuts, broken up
10 curry leaves
250g Basmati rice
4 tablespoons desiccated coconut, soak in water to cover before you cook

Method

  1. Heat the oil in a large non-stick frying pan, add the mustard seeds, cumin seeds, chillies and both lentils and fry until the latter start to colour. Add the onion and ginger and cook over a moderate heat for 4 minutes or until the onion is soft.
  2. Add salt, pepper, cashews, curry leaves, rice and soaked coconut and stir-fry over a moderate heat until the rice is hot and all the flavours combined. Check the seasoning and serve.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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