Instant Pot Coconut Rice Recipe – Mustard Seed & Curry Leaf Flavors

Last Updated on 2 months by Neha Deshmukh

Instant Pot Coconut Rice Recipe – Mustard Seed & Curry Leaf Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting side dish that doesn’t take all day to make. This Instant Pot Coconut Rice is exactly that! It’s fragrant, subtly sweet, and has the most wonderful aroma thanks to the mustard seeds and curry leaves. I first made this when I was craving something reminiscent of South Indian flavors, but didn’t have hours to spend in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average rice. The coconut milk infuses every grain with a delicate sweetness, while the mustard seeds and curry leaves create a beautiful, savory counterpoint. Plus, the Instant Pot makes it unbelievably easy – seriously, minimal effort for maximum flavor! It’s perfect for a weeknight dinner, a festive occasion, or just when you need a little bit of comfort on your plate.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup basmati rice
• 2 tablespoons coconut oil
• 1 teaspoon black mustard seeds
• 1 tablespoon split chickpeas (chana dal)
• 1 tablespoon split black lentils (urad dal)
• 15 curry leaves
• 15 cashews
• 1 Serrano pepper
• 2 cups frozen grated coconut
• 1.5 cups water (360ml)
• 1 teaspoon salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Basmati Rice Quality: Seriously, it matters! Look for aged basmati rice for the best fluffy texture. The longer it’s aged, the better it cooks.
• Coconut Oil Types: I prefer refined coconut oil for this recipe because it has a neutral flavor, letting the other ingredients shine. But unrefined will work too, if you love that coconutty taste!
• Regional Variations of Dal: Chana dal and urad dal are staples in South Indian cooking. You can find them at most Indian grocery stores. Don’t have them? A small amount of yellow lentils can work in a pinch, but the flavor won’t be quite the same.
• Fresh vs. Frozen Coconut: Frozen grated coconut is super convenient, and honestly, the flavor is pretty close to fresh. If you do have fresh, about 1 cup grated will do the trick.
• Serrano Pepper Heat Level: Serrano peppers pack a punch! If you’re sensitive to spice, remove the seeds or use a milder chili like a jalapeño.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your basmati rice a good soak in cold water for 15-30 minutes. This helps it cook up nice and fluffy. Then, drain and rinse it thoroughly until the water runs clear.
2. Now, pop your Instant Pot into sauté mode. Add the coconut oil, mustard seeds, chana dal, and urad dal. Keep an eye on those mustard seeds – they’ll start to pop and splutter (that’s a good thing!). Cook until the lentils turn a lovely golden color.
3. Toss in the curry leaves, cashews, and a slit Serrano pepper. Sauté for about 30 seconds, until everything is fragrant.
4. Stir in the grated coconut, then add the drained rice, water, and salt. Give it a good mix to make sure everything is combined.
5. Close the lid and set the Instant Pot to pressure cook on high for 6 minutes. Once it’s done, let the pressure release naturally for 10 minutes.
6. After the natural pressure release, quick release any remaining pressure. Fluff the rice gently with a fork and… that’s it! Time to serve.

Expert Tips

• Don’t skip the soaking step for the rice! It really does make a difference in the texture.
• Keep a close eye on the mustard seeds while they’re popping – they can burn quickly.
• If you find the rice is a little too sticky, try reducing the water by a tablespoon or two next time.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment – Mild to Spicy: As mentioned before, adjust the amount of Serrano pepper (or use a milder chili) to control the heat.
• Festival Adaptations – Onam/Sadya: This rice is a wonderful addition to a traditional Onam or Sadya feast.
• Rice Type Variations – Jasmine: While basmati is my go-to, you can experiment with jasmine rice. You might need to adjust the cooking time slightly.

Serving Suggestions

This coconut rice is incredibly versatile. It’s amazing with:

• South Indian curries like Sambar or Rasam
• Spicy chicken or fish dishes
• Vegetable stir-fries
• Even just a simple yogurt raita!

Storage Instructions

Leftovers? No problem! Store the coconut rice 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

Let’s answer some common questions:

• Can I use brown rice instead of basmati? You can, but you’ll need to significantly increase the cooking time and water. I recommend about 25-30 minutes on high pressure with 2 cups of water.
• How can I adjust the salt level? Start with 1 teaspoon and taste after cooking. You can always add more, but you can’t take it away!
• What if I don’t have an Instant Pot? You can make this on the stovetop! Bring the water to a boil, add the rice and other ingredients, then reduce the heat to low, cover, and simmer for 15-20 minutes.
• Can I add vegetables to this rice? Absolutely! Peas, carrots, or beans would be delicious additions. Add them along with the rice and water.
• What is the best way to store leftover coconut rice? In an airtight container in the fridge for up to 3 days.