Coconut Rice Recipe – Authentic Indian Flavors & Fried Onions

Last Updated on 2 months by Neha Deshmukh

Coconut Rice Recipe – Authentic Indian Flavors & Fried Onions

Hey everyone! If you’re anything like me, you absolutely love a good flavorful rice dish. And let me tell you, this Coconut Rice is a total game-changer. It’s fragrant, subtly sweet, and has this incredible texture that just makes every bite so satisfying. I first made this for a family get-together, and it disappeared within minutes! It’s become a regular in my kitchen ever since.

Why You’ll Love This Recipe

This Coconut Rice isn’t just delicious; it’s also surprisingly easy to make. It’s a fantastic way to elevate a simple meal, and the aroma while it’s cooking is heavenly. Plus, it’s a wonderful introduction to South Indian flavors if you’re new to the cuisine. It’s comforting, flavorful, and perfect as a side dish or even a light meal on its own.

Ingredients

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

• 1 cup Basmati Rice
• 2 cups Grated Coconut
• 1.5 tbsp Coconut Oil
• ¼ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• 1 sprig Curry Leaves
• 1 tbsp Chana Dal (roasted)
• ½ tsp Urad Dal (broken)
• 3 tbsp Cashew Nut (broken)
• ¼ tsp Asafoetida (Hing)
• 2 nos Green Chilli
• 1 inch Ginger (crushed)
• Salt to taste
• 1 big Onion (thinly sliced)
• 1 tbsp Corn flour
• Vegetable Oil as needed

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Basmati Rice: This is key. Basmati has a lovely fragrance and fluffy texture that works beautifully with the coconut. Don’t substitute with other rice types if you can help it! About 180g of uncooked Basmati rice is equivalent to 1 cup.
• Coconut Oil: Trust me on this one. Coconut oil adds a subtle sweetness and authentic flavor that you just won’t get with another oil.
• Roasted Chana Dal & Urad Dal: These lentils add a lovely nutty crunch and depth of flavor. Roasting the chana dal beforehand really brings out its flavor.
• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch (about 100g).
• Spice Levels: Spice levels can vary hugely depending on where you are in India! Feel free to adjust the green chilies to your liking. My grandmother always added a little extra for a good kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare fried onions: Coat the thinly sliced onion with corn flour. Heat vegetable oil in a pan and deep fry until golden brown and crispy. Drain on paper towels and set aside.
2. Cook the rice: Rinse the basmati rice under cold water until the water runs clear. Cook it with ½ tsp of salt until it’s done – you want it fluffy, not mushy! Drain and let it cool slightly. About 200g of cooked rice will result from 1 cup of uncooked rice.
3. Temper the spices: Heat the coconut oil in a large pan or pot. Once hot, add the mustard seeds and let them splutter – that’s how you know they’re ready!
4. Build the flavor: Add the cumin seeds, curry leaves, roasted chana dal, urad dal, broken cashews, asafoetida (hing), green chilies, and crushed ginger. Sauté until everything is golden brown and fragrant. This is where the magic happens!
5. Coconut time! Mix in the grated coconut and sauté for another 1-2 minutes. You want the coconut to be lightly toasted.
6. Combine & fluff: Gently fold the cooked rice into the coconut-spice mixture. Be gentle so you don’t break the rice grains.
7. Final touches: Add the fried onions and mix everything thoroughly. Taste and adjust the salt if needed.
8. Serve & enjoy: Serve warm!

Expert Tips

• Don’t skip rinsing the rice! It removes excess starch and helps prevent stickiness.
• Keep a close eye on the mustard seeds – they burn easily.
• If you don’t have broken cashews, you can use whole cashews, roughly chopped.
• For extra flavor, you can add a pinch of turmeric powder while sautéing the spices.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your vegetable oil is plant-based.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the number of green chilies or remove the seeds. For a spicier kick, add a pinch of red chili powder.
• Festival Adaptations – Onam/Sadya: This rice is a staple in a traditional Onam Sadya (Kerala feast). It’s often served with a variety of curries and side dishes.
• Regional Variations: In South India, you’ll often find this rice made with a little more coconut and a touch of jaggery (unrefined cane sugar) for a hint of sweetness. North Indian versions might be less coconut-heavy and include other spices like garam masala. My friend’s mom always adds a squeeze of lime juice at the end!

Serving Suggestions

This Coconut Rice is incredibly versatile! Here are a few ideas:

• With a simple lentil curry (dal)
• Alongside a flavorful vegetable curry
• With raita (yogurt dip) and pickle
• As a light meal on its own

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You might need to add a splash of water to rehydrate it.

FAQs

Let’s answer some common questions:

1. What type of rice is best for this coconut rice recipe?
Basmati rice is definitely the best choice! Its long grains and fragrant aroma complement the coconut beautifully.

2. Can I use pre-grated coconut, or is fresh coconut preferred?
Freshly grated coconut is always best for flavor and texture, but unsweetened desiccated coconut works well in a pinch.

3. How can I adjust the spice level of this dish?
Simply adjust the number of green chilies you use. Removing the seeds will also reduce the heat.

4. What is the purpose of frying the onions, and can I skip this step?
Fried onions add a lovely crunch and sweetness. While you can skip it, it really elevates the dish!

5. Can this coconut rice be made ahead of time?
Yes, you can make it a day ahead and reheat it. It might be slightly drier, so add a splash of water when reheating.

6. What is asafoetida (hing) and where can I find it?
Asafoetida, or hing, is a resin with a pungent aroma that adds a unique savory flavor. You can find it in Indian grocery stores or online. A little goes a long way!

Enjoy making this delicious Coconut Rice! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!