Coconut Rice

Ingredients:
  • 400 gm biryani rice
  • 120 gm coconut grated
  • 40 ml ghee
  • Salt to taste
  • 20 gm (minced) coriander leaves
  • 2 gm curry leaves
Tempering:
  • 20 gm Mustard seeds
  • 25 gm black gram dal
  • 25 gm Chana dal
  • 25 gm broken pieces of nuts
  • 6 gm dry red chilli
  • 2.5 gm asafoetida powder
Method:
  • Boil rice and keep aside.
  • Fry coconut evenly to a golden color on a slow fire.
  • Heat 3 dessertspoon of ghee. Fry the cashew nuts and remove.
  • Fry the broken pieces of dry chillies, black gram dal, and curry leaves well.
  • Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
  • Serve hot garnished with coriander leaves.

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