Cashew Coconut Rice

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Kitchen TreasuresPosted by Kitchen Treasures

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Ingredients

  • 1 cup – Basmati rice
  • 2 cups – Water
  • 1.5 tbsp – Coconut Oil
  • 1 tsp – Kitchen Treasures Mustard Seeds
  • ½ tbsp – Black Gram
  • ½ tbsp – Bengal Gram
  • 10 to 12 – Cashews
  • 1 or 2 – Kitchen Treasures Dry Red Chilli
  • 1 or 2 – Green Chilies
  • a pinch of asafoetida
  • 10 to 12 – Curry Leaves
  • 1.5 cups – Grated Coconut
  • salt as required

Preparation

Step1

Soak basmati rice in enough water for 30 minutes. Also black gram and Bengal gram in hot water for 30 minutes. Drain the water and keep them aside.

 

Step2

Pressure cook the rice with 2 cups water for 2 whistles. Heat coconut oil in a pan. Crackle 1 tsp mustard seeds. Add the black gram and Bengal gram. Sauté for about a minute.

 

Step3

Add chopped cashews, add dry red chilies, curry leaves and chopped green chilies along with a pinch of asafoetida, sauté till the red chilies change color.

 

Step4

Add grated coconut, stir very well. Lastly add the steamed rice and salt. Serve coconut rice topped with a bit of ghee or some coriander leaves.

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