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.