Coconut Pilau Rice

Ingredients

• 1 tbsp Vegetable Oil
• 250 g Basmati Rice (1 1/3 Cup)
• 1 Onion
• 1 tsp Turmeric
• 1/2 tsp Ground Cumin
• 480 ml Vegetable Stock (2 cup) ((I used 2 oxo stock cubes))
• 2 Curry Leaves (Or Bay Leaves)
• 2 tbsp Desiccated Coconut
• Salt (to taste)
• Fresh coriander leaves (optional) (to serve)

Instructions

1. 1

   Onion: In a deep lidded pan, heat 1 tbsp Vegetable Oil over medium heat. Add the finely chopped 1 Onion 1 tsp Turmeric, and 1/2 tsp Ground Cumin. Cook for approximately 5 minutes until the onion becomes soft and takes on the vibrant color from the turmeric.

2. 2

   Rinse the 250 g Basmati Rice (1 ⅓ Cup) with water to remove excess starch.

3. 3

   Yellow: Add the washed rice to the softened onion and stir for 1 minute until it absorbs the colour from the onion and spices.

4. 4

   Flavour: Stir in the 2 tbsp Desiccated Coconut and 2 Curry Leaves.

5. 5

   Stock: Pour in 480 ml Vegetable Stock (2 cup) . Season with a Salt (to taste). Stir the mixture and bring it to a boil.

6. 6

   Boil: Once it reaches a boil, reduce the heat to the lowest setting. Place the lid on the pan and let the rice simmer for 10 minutes.

7. 7

   Steam: After the 10-minute simmer, remove the pan from the heat source. Keep the lid on and allow the rice to continue cooking in the steam undisturbed for an additional 10 minutes, or until you are ready to serve.

8. 8

   Fluff: Prior to serving, discard the curry leaves from the rice. Gently fluff the rice using a fork to ensure an even, light texture.

9. 9

   Coriander: Serve the flavorful Indian Coconut Pilau Rice with an optional sprinkle of extra shredded coconut and Fresh coriander leaves (optional). Enjoy!