|Published||Cooking Time||20 Minutes|
|Recipe Type||Rices||Preparation Time||10 Minutes|
|Ingredient||Coconut||Standing Time||20 Minutes|
Recipe of Coconut Rice
|Red Dry Chillies|
|Split Bengal Gram|
|Coconut Milk Can||1||Can|
|Grated Coconut Or Powder Coconut - Unsweetend|
Cook Basmati rice with half water and half coconut milk. Heat oil, fry split Bengal gram, peanuts, cashewnuts then add mustard seeds, cumins, dry red chillies, pinch of hing, curry leaves and green chillies. Also, after tempering is done, add dry grated coconut or powdered coconut (unsweetend) and fry it till the coconut turns little brown in color. Just add the whole tempering to the cooked rice. After mixing it well add pepper powder and garnish it with coriander leaves. It really tastes delicious and internationals love it as it is not too spicy. You can make large quantities in less time. You can as well do this with the leftover rice. Cooking rice in coconut milk is optional, if you are concerned with cholestrol or want to use leftover rice.
Add tempering in the order it was written in recipe, otherwise some spices may get burned or uncooked.
Posted Jan 27, 2008