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

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

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

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Coconut rice

Ingredients

Method

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