Coconut rice

Name: Coconut rice
Yield: Serves 4
Cuisine: Indian
Ingredients: 250 g/9 oz basmati rice, washed under running water for at least 15 minutes and strained; 250 g/9 oz basmati rice, washed under running water for at least 15 minutes and strained; salt; 150 g/5 oz freshly grated coconut; vegetable oil; 1 teaspoon black mustard seeds; 4 or 5 dried red chillies, coarsely chopped; 4 or 5 cardamom pods, crushed; 2.5 cm/1 inch piece of root ginger, peeled and finely chopped; 2 cloves of garlic, peeled and finely chopped; 2 or 3 green chillies, coarsely chopped; a handful of chopped fresh coriander leaves; 1 heaped tablespoon ghee; 1 teaspoon ground turmeric; a small handful of fresh curry leaves; slivers of fresh coconut (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

With brilliant rice dishes like this one who needs meat or fish? A plate or a bowlful of this eaten with some fresh Indian bread, some pickles or chutneys and Kachumber makes a delightful lunch or supper.

Ingredients

250 g/9 oz basmati rice, washed under running water for at least 15 minutes and strained
salt

Asia
India
Lunch
Main course
Supper
Microwave
Gluten-free
Vegetarian

Method

Put the rice into plenty of salted water, bring to the boil and cook for just 5 minutes, drain and then spread out on a shallow baking tray so that it can cool quickly.
Toast the grated coconut in a dry pan over a low heat until golden brown.
In a large shallow frying pan or wok, heat some oil. Add the mustard seeds and cook until they crackle. Add th