Coconut Rice Recipe – Authentic Indian Basmati & Cashew Delight

Last Updated on 2 months by Neha Deshmukh

Coconut Rice Recipe – Authentic Indian Basmati & Cashew Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Coconut Rice. It’s a dish that instantly transports me back to family gatherings and festive meals. This isn’t just any rice; it’s fragrant, subtly sweet, and incredibly comforting. Trust me, once you try this, it’ll become a staple in your kitchen too!

Why You’ll Love This Recipe

This Coconut Rice is more than just a side dish. It’s a flavour explosion! The creamy coconut milk beautifully complements the aromatic spices, and the cashews add a lovely richness. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 1 ½ cups Basmati rice
• 1 Onion, medium sized
• 1 Green chilli, slit
• 1-2 Tomatoes, medium sized
• 1 cup Coconut, freshly grated
• 2 tablespoons Coriander leaves, chopped
• 1 tablespoon Ghee
• 5 Cashew nuts
• 5 Garlic cloves
• 1 inch Ginger, roughly chopped
• 1 teaspoon Fennel seeds
• 1 Cardamom pod
• 1 Clove
• 1 Star anise
• Salt to taste
• Water (approximately 2 cups, plus for soaking rice)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Basmati Rice Quality: Seriously, it matters! Look for aged Basmati rice – it’s longer, fluffier, and has a better aroma. I prefer the Himalayan pink variety.
• Fresh Coconut vs. Coconut Milk: Freshly grated coconut makes all the difference. It adds a depth of flavour you just can’t get from the carton. But, if you’re short on time, good quality full-fat coconut milk is a perfectly acceptable substitute.
• Ghee vs. Oil: Ghee (clarified butter) adds a beautiful nutty flavour that’s traditional in Indian cooking. However, you can use vegetable oil if you prefer, but the flavour won’t be quite the same.
• Regional Variations in Spice Blend: Spice blends vary across India! This recipe leans towards a South Indian flavour profile with the fennel seeds and star anise. North Indian versions might include a pinch of garam masala. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the Basmati rice in water for about 10 minutes. This helps it cook up fluffy and separate.
2. While the rice is soaking, let’s make the spice paste. Grind the cashew nuts, garlic, ginger, fennel seeds, cardamom, clove, and star anise with a little water into a smooth paste. A little patience here pays off!
3. Now, extract the coconut milk. Grate the fresh coconut and grind it with lukewarm water. Strain the mixture, and you should get around 2 cups of liquid – a mix of thick coconut milk and water.
4. Heat the ghee in a pressure cooker over medium heat. Add the sliced onion and green chilli and sauté until they turn translucent.
5. Add the ground spice paste and fry for a few minutes until it becomes fragrant and the ghee starts to separate from the mixture. This is where your kitchen will start smelling amazing!
6. Mix in the chopped tomato and salt. Cook until the tomatoes soften and become mushy.
7. Drain the soaked rice and add it to the cooker. Fry for about a minute, coating the grains with the spice mixture.
8. Stir in the chopped coriander leaves and the measured coconut milk-water mixture. Bring everything to a boil.
9. Cover the pressure cooker and cook on low heat for 14 minutes (or 2 whistles). Let the pressure release naturally – don’t rush it!
10. Once the pressure is released, fluff the rice gently with a fork before serving.

Expert Tips

Want to make this Coconut Rice perfect? Here are a few tips I’ve learned over the years:

• Perfect Rice Texture: Don’t overcook the rice! It should be fluffy and separate, not mushy.
• Avoiding Sticking: Make sure you’re using a good quality non-stick pressure cooker. A little extra ghee at the beginning also helps.
• Aromatic Flavour: Toasting the spices in ghee is key to unlocking their full flavour. Don’t skip this step!
• Pressure Cooker Safety: Always follow your pressure cooker’s instructions carefully. Never force the lid open while there’s still pressure inside.

Variations

Let’s get creative!

• Vegan Coconut Rice: Simply substitute the ghee with coconut oil or any other vegetable oil.
• Gluten-Free Adaptations: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustments: If you like things spicy, add another green chilli or a pinch of red chilli powder to the spice paste. For a milder flavour, reduce the amount of green chilli.
• Festival Adaptations: This rice is often made during Onam and Pongal in South India. It’s also a lovely addition to any celebratory meal! My aunt always makes a huge batch for Diwali.

Serving Suggestions

Coconut Rice is incredibly versatile. Here are a few of my favourite pairings:

• Dals: A simple lentil dal (like Toor Dal or Masoor Dal) is a classic pairing.
• Curries: It goes beautifully with vegetable curries, chicken curries, or fish curries.
• Raitas: A cooling raita (yogurt dip) provides a nice contrast to the richness of the rice.
• Side Dishes: Try it with a simple vegetable stir-fry or a spicy pickle.

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 restore moisture.

FAQs

Got questions? I’ve got answers!

• Is it necessary to soak the basmati rice? Yes, soaking helps the rice cook evenly and become fluffier.
• Can I use store-bought coconut milk instead of fresh coconut? Absolutely! Use a good quality full-fat coconut milk for the best results.
• What type of ghee is best for this recipe? Traditionally made ghee is best, but any good quality ghee will work.
• How do I adjust the cooking time for different pressure cookers? Cooking times may vary depending on your pressure cooker. Start with 14 minutes and adjust accordingly.
• Can this recipe be made in a pot on the stovetop instead of a pressure cooker? Yes, but it will take longer. Cook the rice on low heat, covered, for about 20-25 minutes, or until all the liquid is absorbed.
• What is the purpose of star anise in this recipe? Star anise adds a subtle licorice-like flavour that complements the other spices beautifully. It’s a key ingredient in South Indian cuisine!