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Monday, April 30, 2012

Coconut Rice

Coconut Rice:

Basmati Rice / Raw Rice – 2 cups
Coconut Shredded – 1 cup
Salt – to taste

For Tempering:

Oil – 3 tsp
Asafoedia / Hing  - 1 pinch
Mustard – 1 tsp
Chana dhal – 1 tsp
Urad dhal – 1 tsp
Dry chilli – 2
Peanuts – handful
Curry leaves- few

Wash the rice till it runs clear. Strain and keep it aside

Cook the rice for 2 whistles with little salt and oil.
Take care not to over cook rice, each grain should be separate.
Keep it aside in a big plate to cool.
Heat oil in a Kadai, and do the tempering.
Add shredded coconut to it and fry in a low flame till golden color.
Mix it  with cooked rice, and add little salt.
Serve it hot with chips / applam / potato fry J

Basmati rice can be replaced by regular rice that you are using. (Left over  rice works too).
You can add 10 to 12 cashews also in tempering.

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