Coconut Rice Recipe- Vegetable & Cashew Biryani with Kalpasi

Last Updated on 2 months by Neha Deshmukh

Coconut Rice Recipe- Vegetable & Cashew Biryani with Kalpasi

Introduction

There’s just something magical about a good biryani, isn’t there? The fragrant spices, the fluffy rice, and the burst of flavors… it’s comfort food at its finest! This Coconut Rice, with its delicate vegetable and cashew notes, is a special one for me. I first made it trying to recreate a dish my grandmother used to make, and it’s become a family favorite ever since. It’s a little different from your typical biryani, thanks to the addition of kalpasi – a unique South Indian spice that adds an incredible depth of flavor. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another rice dish; it’s an experience! Here’s why you’ll adore this Coconut Rice:

• Flavorful & Aromatic: The blend of spices, coconut milk, and kalpasi creates a truly unforgettable aroma and taste.
• Vegetable Packed: A healthy and delicious way to get your veggies in!
• Relatively Easy: While it has a few steps, it’s surprisingly straightforward, especially with a pressure cooker.
• Unique Spice Profile: Kalpasi adds a distinctive, earthy flavor you won’t find in many other dishes.

Ingredients

Here’s what you’ll need to create this delicious Coconut Rice:

• 1 cup Basmati rice
• 1 cup thick coconut milk
• 0.75 cup water (approx. 180ml)
• 1 tbsp cooking oil
• 2 tbsp ghee
• 1 no. bay leaf
• 1 no. Jhapatri (optional, but adds a lovely fragrance)
• 1 big onion, chopped
• 0.5 cup mixed vegetables (carrot, beans, potato, peas)
• 2 tbsp mint & coriander leaves, chopped
• 0.5 tsp lemon juice
• 5 nos. cashew nuts
• 4 nos. green chillies
• 1 inch cinnamon stick
• 3 nos. cloves
• 2 nos. cardamom
• 1 no. star anise
• 0.5 tsp fennel seeds
• 1 inch ginger, roughly chopped
• 5 nos. garlic cloves
• 1 no. kalpasi/black stone flower

Ingredient Notes

Let’s talk ingredients! A few tips to ensure the best results:

• Basmati Rice: Choosing the Right Grain Opt for aged basmati rice. It’s longer, fluffier, and less likely to become mushy. I usually get the Daawat or India Gate brands.
• Coconut Milk: Fresh vs. Store-Bought & Thickness Freshly squeezed coconut milk is amazing if you can get it! Otherwise, canned full-fat coconut milk works beautifully. Make sure it’s thick – the thicker, the creamier the rice.
• Kalpasi (Black Stone Flower): A Unique South Indian Spice This is the star! Kalpasi has a smoky, earthy aroma. You can find it in South Indian grocery stores or online. Don’t skip it if you can help it – it really makes the dish!
• Spice Blend: Understanding the Aromatics The combination of cinnamon, cloves, cardamom, and star anise creates a warm, inviting base. Don’t be shy with the spices!
• Vegetable Variations: Seasonal Options Feel free to swap out the vegetables based on what’s in season. Cauliflower, green beans, and even mushrooms work well.
• Oil & Ghee: The Perfect Combination Ghee adds a richness and aroma that oil alone can’t match. Using both gives you the best of both worlds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in 1.5 cups of water for at least an hour. This is crucial for fluffy rice.
2. While the rice soaks, prepare your thick coconut milk and set it aside.
3. Chop your vegetables and get ready to grind the spice paste. In a grinder, combine the cashew nuts, green chillies, cinnamon stick, cloves, cardamom, star anise, fennel seeds, ginger, garlic, and kalpasi. Grind to a coarse paste, adding a little water if needed.
4. Heat the oil and ghee in a pressure cooker over medium heat. Add the bay leaf and jhapatri (if using) and let them sizzle for a few seconds.
5. Add the ground spice paste, mint, and coriander leaves to the cooker. Sauté for about 5-7 minutes, or until the raw aroma disappears. This step is important – you want to cook the spices properly.
6. Add the chopped vegetables and a pinch of salt. Sauté for another 2-3 minutes.
7. Drain the soaked rice and add it to the pressure cooker. Pour in the coconut milk and the remaining water.
8. Add the lemon juice and adjust the salt to taste. Give everything a gentle stir.
9. Close the pressure cooker lid and cook on low flame for 1 whistle (about 10 minutes). Let the pressure release naturally.
10. Once the pressure is released, open the cooker and fluff the rice gently with a fork. Serve hot with raita!

Expert Tips

A few little secrets to make this Coconut Rice perfect:

• Achieving Fluffy Rice Every Time Soaking the rice is key! It allows the grains to absorb water and cook evenly.
• Balancing the Spice Levels Adjust the number of green chillies to your liking. If you prefer a milder flavor, remove the seeds from the chillies.
• The Importance of Soaking the Rice Seriously, don’t skip this step! It makes all the difference.
• Using a Pressure Cooker vs. Pot Cooking If you don’t have a pressure cooker, you can cook this in a heavy-bottomed pot. It will take longer (about 30-40 minutes) and you’ll need to keep a close eye on it to prevent sticking.

Variations

Let’s get creative!

• Vegan Coconut Rice: Simply substitute the ghee with more cooking oil.
• Gluten-Free Adaptations: This recipe is naturally gluten-free!
• Spice Level Adjustments (Mild, Medium, Hot) Control the heat by adjusting the number of green chillies.
• Festival Adaptations (Onam, Pongal) This dish is perfect for festive occasions like Onam and Pongal.
• Adding Protein (Chicken, Mutton, Paneer) My husband loves it with some pan-fried paneer added in! You can also use cooked chicken or mutton.

Serving Suggestions

This Coconut Rice is delicious on its own, but here are a few serving suggestions:

• Raita (yogurt dip)
• Papadums
• A simple vegetable curry
• Pickle

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.

FAQs

Let’s answer some common questions:

• What is Kalpasi and where can I find it? Kalpasi is a dried flower bud used in South Indian cuisine. It has a unique smoky flavor. You can find it in South Indian grocery stores or online.
• Can I use regular milk instead of coconut milk? While you can, it won’t be the same! Coconut milk is essential for the flavor and creaminess of this dish.
• How do I adjust the cooking time if I’m not using a pressure cooker? If cooking in a pot, it will take about 30-40 minutes. Keep the heat low and stir frequently to prevent sticking.
• What vegetables work best in this biryani? Carrots, beans, potatoes, and peas are classic choices, but feel free to experiment!
• Can this be made ahead of time? You can prepare the spice paste and chop the vegetables ahead of time. However, it’s best to cook the rice just before serving.
• How can I prevent the rice from sticking to the bottom of the cooker? Make sure you’re using a heavy-bottomed pressure cooker and cooking on low heat. A little extra ghee can also help!