1½cupcoconut milkor (1 cup coconut chopped or grated + 1 ½ cup water)
2 cupsWater(adjust as needed, you can use 1/4 cup more)
2tspginger gratedor crushed or paste or ginger garlic paste
1 to 2green chili slit
1mediumcarrotschopped (optional)
1cupgreen peasfrozen or fresh (optional)
6beanschopped (optional)
2tbspoil, Ghee or butter
Salt as needed
Spices for coconut milk rice
1bay leafor tej patta
4cardamomsor green cardamoms
6clovesor laung
2inchcinnamonpiece or dalchini
1tspcuminor jeera
optional for garnish
10cashews
4tbspGrated coconutor coconut flakes
How to make the recipe
Preparation for coconut milk rice
Wash and soak rice for at least 10 to 15 minutes.
Drain and set aside.
optional - Skip this step if you are using store bought coconut milk. Blend chopped coconut pieces with 1½ cup water. Filter to extract the milk and use 1½ coconut milk in the recipe.
Making coconut milk rice
Add ghee or butter to a cooker or pot. Fry cashews until golden. You can set aside if you like crunchy cashews.
To the same pan, add spices and fry till they turn fragrant. Add ginger paste and fry until it smells fragrant.
Add slit green chili, chopped vegetables and fry for 2 to 3 mins.
Pour the coconut milk along with the water and add salt. Taste and check the salt.
When the coconut milk begins to boil, add rice and mix well.
Cover and cook until fully done on a medium flame.
Little water can be sprinkled if rice is still not cooked well. If cooking in a pressure cooker, allow to whistle once.
Allow the coconut milk rice to rest for 15 mins then fluff it up with a fork.
Toast the coconut until golden and garnish it over the rice. You can also garnish with cashews.