Coconut Rice

Prep Time: 10 mins | Cook time: 15 mins | Total time: 25 mins

Course: Main | Servings: 3

Difficulty level: Easy


  • 1 cup uncooked aged white rice (your choice of variety), washed and drained
  • 2 cups water
  • 2 tbsp ghee
  • 10-15 cashewnuts or a handful of peanuts
  • 1 tbsp urad dhuli dal
  • ½ tsp mustard seeds
  • 1-2 red chilli, destemmed and broken into halves
  • 1-2 green chilli, chopped
  • 1 tsp finely chopped ginger
  • 15-20 curry leaves
  • 1 small pinch hing
  • 1 cup grated fresh coconut
  • ½ tsp salt



  • Cook rice, making sure not to get it mushy. Once cooked, fluff it up with a fork and cool
  • Pour ghee into a pan and heat. Add the cashewnuts and fry them until golden. Remove and set aside, leaving the drained ghee in the pan
  • Add urad dal to the ghee and fry until light golden.
  • Add mustard seeds and red chilli and let the mustard seeds crackle.
  • Add ginger, green chilli and curry leaves. Saute for about 45 seconds, until the curry leaves turn crisp. Add hing
  • Add 1 tbsp water and cook until the water evaporates
  • Add grated coconut and salt. Stir to mix
  • Add boiled rice and mix well. Turn off the heat. Taste and adjust salt if required.
  • Add roasted cashewnuts and mix
  • Enjoy hot, serving as is or with plain yogurt on the side
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