Coconut Rice
(Nariyal Chawal)

Serves: 4  Cooking time (approx.): 8 minutes Style: South Indian Vegetarian 4  teacup(s) cooked long grain rice (called Basmati rice in India) 2  teacup(s) grated coconut 1  teaspoon(s) mustard seeds 2  teaspoon(s) each of split black gram and split bengal gram ½  teaspoon(s) asafoetida 4  green chilli(es) chopped 2  red chilli(es) broken into bits 4  tablespoon(s) butter or ghee (clarified butter) a few curry leaves and salt to taste a handful of fried cashewnuts to garnish. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2  minute(s). Add the mustard seeds and fry till they splutter. Now add the grams, red chilli bits, asafoetida and fry for a few seconds till the grams turn light brown. Add the chopped green chilli(es), curry leaves and the grated coconut. Saute on medium / low heat for about 4  minutes till the coconut is light brown in color. Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2  minute(s) or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits. Suggestion: Great way to use left-over rice. Serve hot immediately with: Kerala Mixed Vegetable Stew (Kerala Vegetable Stew) or any other curries of your choice.

Other Delicious Recipes
Guaranteed to please your loved ones and guests!