Coconut Rice By Eshsri
by eshsri
25 Aug 2011
This recipe has been viewed 4308 times
When the rice is been cooked make sure that the grains are separate. This can also be easily done by adding 2 spoons of ghee when you are cooling the rice. . Add 1 spoon of sugar to the coconut mix before you put off the gas, it will taste better. . . To make the mix richer you may add fried cashewnuts.
Coconut Rice By Eshsri recipe - How to make Coconut Rice By Eshsri
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
3/4 cup cooked long grained rice (basmati)
1 cup freshly grated coconut
4 to 5 whole dry kashmiri red chillies
10-15 curry leaves (kadi patta)
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
salt to taste
a pinch of asafoetida (hing)
1 tbsp ghee
Method
- Method
- Heat the ghee in a kadhai and add the musturd seeds.
- When the seeds crackle, add the broken red chilles, urad dal, chana dal and curry leaves and saute till the dals turn golden brown.
- Add the coconut and salt, mix well and cook by while striring frequently.
- Remove from the flame and add to the cooked rice and mix well.
- Serve hot.
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