Coconut Rice Recipe – Green Pea & Coriander Flavored Basmati

Last Updated on 2 months by Neha Deshmukh

Coconut Rice Recipe – Green Pea & Coriander Flavored Basmati

Introduction

Oh, coconut rice! It’s one of those dishes that just feels like a warm hug, doesn’t it? I first made this when I was craving something comforting and fragrant, and it’s been a family favorite ever since. This isn’t just any coconut rice, though. We’re adding sweet green peas and a vibrant coriander-coconut paste for a flavor explosion that’s seriously addictive. It’s surprisingly easy to make, and perfect for a weeknight dinner or a festive occasion. Let’s get cooking!

Why You’ll Love This Recipe

This Coconut Rice is a delightful blend of flavors and textures. The fragrant basmati, creamy coconut, sweet peas, and fresh coriander create a symphony in your mouth. It’s a one-pot wonder, making cleanup a breeze. Plus, it’s easily adaptable to your spice preference and dietary needs.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup basmati rice
• 1 cup water (plus extra for soaking)
• 1 cup coconut (fresh or desiccated)
• 1 small bunch coriander leaves
• 3 green chilies
• ¼ cup green peas
• 1 tablespoon oil
• 2 teaspoon ghee
• 1 small cinnamon stick
• 2 cardamom pods
• 1 green chili (slit)
• 1 teaspoon ginger garlic paste
• 1 onion (thinly sliced)
• Salt as needed

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Basmati Rice: Choosing the Right Grain
Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and has a beautiful aroma. I usually go for the extra-long grain variety. About 200g of rice is equivalent to 1 cup.

Coconut: Fresh vs. Dried – What to Use
Fresh coconut is amazing if you can get it! The flavor is unbeatable. But desiccated coconut works beautifully too. If using desiccated, about 100g is equivalent to 1 cup.

Coriander Leaves & Green Chilies: The Flavor Base
Don’t skimp on the coriander! It really brightens up the dish. Adjust the green chilies to your liking – I love a little kick, but you can use less or remove the seeds for a milder flavor.

Spices: Cinnamon & Cardamom – Aromatic Essentials
These spices add a lovely warmth and fragrance. Whole spices are best for infusing flavor, but a tiny pinch of ground cinnamon and cardamom can work in a pinch.

Oil & Ghee: The Perfect Blend for Flavor
The combination of oil and ghee gives the rice a beautiful sheen and a rich, nutty flavor. You can use all ghee if you prefer, or all oil for a vegan option.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse the basmati rice under cold water until the water runs clear. Then, soak it in 1 cup of water for about 10 minutes. This helps the grains cook up fluffy.
2. While the rice is soaking, let’s make that vibrant green paste. Blend the coriander leaves, green chilies, and coconut with about ½ cup of the soaked rice water. It should be a smooth paste. If it’s too thick, add a little more water – you might need to blend in batches. Strain the paste through a fine-mesh sieve, squeezing out as much liquid as possible. Reserve this gorgeous green liquid! Repeat the grinding process with the remaining rice water to extract every bit of flavor.
3. Now, heat the oil and ghee in a pressure cooker over medium heat. Add the slit green chili, cinnamon stick, and cardamom pods. Sauté for about 30 seconds, until fragrant.
4. Add the ginger-garlic paste and sauté for another minute on low heat. Be careful not to burn it!
5. Toss in the sliced onions and sauté until they turn translucent. Then, add the green peas and the soaked rice. Sauté for another minute, just to coat everything in the spices.
6. Pour in the strained coriander-coconut liquid. Season with salt and stir gently to combine.
7. Close the lid of the pressure cooker and cook for one whistle. Then, reduce the heat to low and simmer for 5 minutes.
8. Let the pressure release naturally. Once the pressure is released, fluff the rice gently with a fork before serving.

Expert Tips

• Don’t overcook the rice! Overcooked rice will be mushy.
• Adjust the water: Depending on your rice and cooker, you might need to adjust the amount of water slightly.
• Gentle Fluffing: Fluffing the rice gently after cooking helps separate the grains.

Variations

• Vegan Adaptation: Simply replace the ghee with an equal amount of oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the number of green chilies or remove the seeds for a milder flavor. Add a pinch of red chili powder for extra heat.
• Festival Adaptations: This rice is often made during Onam and Ganesh Chaturthi in India. You can add a few saffron strands for a more festive touch. My aunt always adds a sprinkle of cashew nuts during Ganesh Chaturthi!

Serving Suggestions

This coconut rice is fantastic on its own, or as a side dish with:

• Dal (lentil soup)
• Vegetable curry
• Chicken or fish curry
• Raita (yogurt dip)

Storage Instructions

Leftover coconut rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

What type of rice works best for this coconut rice?
Basmati rice is the star here! Its long grains and fragrant aroma complement the coconut flavor perfectly.

Can I make this recipe without a pressure cooker?
Yes, you can! Cook the rice in a heavy-bottomed pot with a tight-fitting lid. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked through.

How can I adjust the green chili quantity for less spice?
Reduce the number of green chilies, remove the seeds, or use a milder variety.

Can I use frozen green peas in this recipe?
Absolutely! Just add them directly to the cooker along with the onions and rice.

What is the best way to store leftover coconut rice?
Store in an airtight container in the refrigerator for up to 3 days.

How can I enhance the coconut flavor in this dish?
Use fresh coconut if possible. You can also add a tablespoon of coconut cream along with the coriander-coconut liquid for an extra boost of coconut goodness.