Coconut Rice

Watch the Recipe Video above. This easy coconut rice is a fantastic side to curries, roasted veggies and meats. In India, it's even had for breakfast because it really fuels you up. Also a great way to use leftover rice! Its naturally vegan, gluten free and vegetarian.

📝 Ingredients

• 2 tablespoon Coconut oil
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• 1/2 tablespoon Urad Dal
• 1/2 tablespoon Chana Dal
• 1 pinch Asafoetida (hing)
• 1 teaspoon Ginger (finely chopped )
• 2 Dry whole Red Chilies
• 10-12 Cashew Nuts
• 1 Green Chilli (finely chopped)
• 1 1/2 cups Coconut (grated fresh)
• 2 cups Basmati Rice (cooked)
• 3/4 teaspoon Salt

👨‍🍳 Instructions

1. 1Heat 2 tablespoons coconut oil in a wok or frying pan, add mustard seeds, cumin seeds, urad dal, chana dal and asafoetida to it and cook till the seeds crackle.
2. 2Next, add the dry red chillies, curry leaves, cashew nuts and chopped ginger and cook till the cashew nuts turn golden.
3. 3Add the chopped green chillies and grated coconut and cook stirring for a couple of minutes till the coconut turns light brown in color.
4. 4Add rice and salt and stir fry it all together with a light hand to mix it all. Finish with a squeeze of lime juice.
5. 5Serve hot with curd, vegetable korma or any other curry.