Coconut Rice by 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.
Ingredients:
- 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
Method:
- 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