Variety Rice – Coconut Rice

  • Raw rice 1 cup
  • Shredded coconut 2 cups
  • Green chilli – 2 no- thinly sliced
  • Ginger 1 cm – thinly sliced
  • Asafetida – 2 pinch-Fry and crush a small piece
  • Curry leaves 10 no
  • Coriander leaves – thin slices – 2 Tps
  • Coconut oil – 4 Tsp
  • Ghee 1 Tsp
  • Mustard seeds 1 tsp
  • Chana dhal – 1 Tsp
  • Cashews nuts 10 no – broken into two
  • Dry grapes – 10 no
  • Salt to taste

Proceedure:

  1. Wash rice, add 2.5 cups of water and pressure cook for 3 m/ wistles
  2. Pour the rice on a plate, sprinkle 1 Tsp of coconut oil, salt and mix well
  3. Heat 2 Tsp of coconut oil in a kadai, add mustard seeds and let it splutter in medium flame, add chana dhal and fry till it turns golden brown, add green chilli and ginger slices, broken curry leaves, shredded coconut, salt to taste and stir for 2 m till coconut turns light brown. Add cooked rice and asafetida, mix well and turn off the flame.
  4. Add coriander leaves and sprinkle 1 Tsp of Coconut oil. Fry cashew nut pieces and dry grapes in ghee and mix it well with the rice. Add additional salt, if needed.

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