Coconut Rice with Cashews
5/5
Coconut Rice with Cashews is a fragrant and flavorful South Indian dish that’s simple to prepare and rich in taste. The combination of coconut milk, roasted cashews, and aromatic spices creates a satisfying and aromatic rice dish that can be enjoyed as a main course or side dish.
INGREDIENTS
- 1 cup basmati rice (or any long-grain rice)
- 1 cup coconut milk (canned or freshly extracted)
- 1/4 cup roasted cashews
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 8-10 curry leaves
- 2-3 green chilies, slit
- 1/4 cup grated coconut (optional, for garnish)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
INSTRUCTIONS
- Wash the rice thoroughly and soak it in water for about 20 minutes. Drain and set aside.
- In a pot or saucepan, heat coconut oil over medium heat.
- Add mustard seeds and let them splutter.
- Add urad dal and cumin seeds. Sauté until the dal turns golden brown.
- Add asafoetida, curry leaves, and slit green chilies. Stir for a minute.
- Add the soaked and drained rice to the pot. Stir gently to coat the rice with the tempering.
- Pour in the coconut milk and add salt. Mix well.
- Cover the pot and cook the rice on low heat until it’s fully cooked and the coconut milk is absorbed. This may take about 15-20 minutes.
- Once the rice is cooked, fluff it gently with a fork.
- Add the roasted cashews and gently mix them into the rice.
- Garnish the coconut rice with grated coconut and chopped fresh coriander leaves.
- Serve the coconut rice with your favorite side dishes or chutneys.
TIPS
- You can adjust the quantity of coconut milk based on your preference for the level of coconut flavor.
- Roast the cashews separately in a dry pan until they are golden and crunchy before adding them to the rice for added flavor.
- Adding grated coconut at the end adds extra texture and flavor, but it’s optional if you prefer a smoother texture.
- This coconut rice pairs well with a variety of curries, vegetable dishes, or even just some pickle and yogurt on the side.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal per serving
- Carbohydrates: Around 40-45g per serving (mainly from rice and coconut)
- Protein: About 4-6g per serving (mainly from rice and cashews)
- Dietary Fiber: Approximately 2-3g per serving (mainly from rice)
- Fats: Around 12-15g per serving (mainly from coconut milk and cashews)
