Coconut Rice by Krishna Mukherjee


Krishna Mukherjee

This has been a favourite of mine from my mom’s kitchen since the first time I had it as a girl, till date. To me, coconut rice can be a complete meal in itself — I love it so much. Interestingly, every time ma cooks it, it tastes the same. I have also cooked it for guests, and it has always been a hit. The best factor is that it is very easy too cook; and it also takes very less time to make it. Try it, and share your feedback with us.







  • Rice (Basmati)
  • Coconut
  • Cooking Oil
  • Ghee
  • Chana Dal (Bengal Gram Lentils)
  • Urad Dal (Split Black Gram Lentils)
  • Mustard Seeds
  • Dried red chillies
  • Curry Leaves
  • Cashews
  • Salt pepper



  • Soak Basmati rice for half an hour
  • Cook rice (a little hard)
  • Soak chana dal and urad dal 1: 1 ratio (Total about 2 teaspoons)
  • Shred coconut , for 4 persons half of the coconut
  • Heat oil
  • Mix some ghee with oil
  • Put mustard seeds , curry leaves , 2 /3 dry red chillies
  • Then add some crushed cashews
  • Fry for few seconds
  • Add shredded coconut
  • Fry few minutes
  • Add cooked rice
  • Mix lightly
  • Sprinkle some salt and pepper powder
  • Mix gently
  • Serve hot with raeta, salad,fried papad and chatni of your choice or mango pickle

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