Coconut Rice is high flavoured meals served during feasts and festivals. Largely a famous dish from Southern TamilNadu, it is considered close next to Biriyani while preparing rich dishes.
Simple to make, quick to prepare yet sure to impress your guests. It is a great combination with mutton curry or mutton korma. For the vegetarians, any vegetable korma will do its job. Personally, I can eat only the rice, it is just so very tasty.
Jeera rice – 1 cup
Coconut milk (thin) – 2 cups
Cinnamon – a few pieces
Cloves – 3-4
Onion – 2 medium sized
Green Chilli – 3
Ginger Garlic paste – 1 or 2 tsp
Ghee – 2 tsp
Oil – 1 tsp
Lemon juice – 1tsp (or)
Curd – 1 tsp
Coriander leaves – few strands finely chopped
Soak the rice for 20 minutes. Drain and keep it aside.
Heat the vessel, add ghee and oil. Fry the cinnamon and cloves for a few seconds.
Saute chopped onions and green chillies.
When the onion turns golden brown, add ginger garlic paste and coriander leaves. Cook till the raw smell goes.
Add 2 cups of coconut milk. Let it boil. If you are using thick milk, add 1 cup of coconut milk and 1 cup of water.
Add rice and salt to the boiling water. Check for salt.
Add a teaspoon of lemon juice or curd for enhancing the taste. This is an optional step.
If you are using a pressure cooker, add rice and milk in the ratio of 1:2. Leave for 2-3 whistles.
Else if you are using a thick bottomed vessel. The ratio is 1:2.5. Cook till rice is done and no water is left.
Garnish it with coriander leaves, after the rice is cooked well.
A nice aromatic coconut rice dish ready to serve.
When you cook with more amount of rice, add a small sized tomato along with ginger garlic paste.
Alternatively, you can use just water instead of coconut milk. You still get a yummy dish to fill your tummy. Also, when you use only water, add only ghee instead of ghee and oil.
You can add a few fried cashew nuts.