COCONUT MILK RICE

HOW TO MAKE COCONUT MILK RICE

Ingredients: 

• Basmati Rice - 2 cups
• Ginger Garlic  - 2 tsp
• Coriander leaves - 1  small bunch      
• Coconut Milk – 2 cup
• Shredded coconut -1/2 cup
• Cashews and Raisins
• ghee - 1 tsp
• ​oil - 3 tsp
• salt         

For seasoning:

• Bay leaves - 3
• Cinnamon stick - 1 inch
• cloves -3
• Cardamom -1 or 2
• Fennel seeds - 1 tsp
• Mint leaves - I  (equally small bunch)
• Green Chilly - 2 ( Medium size)

​Steps:

1. Use freshly grinded Ginger Garlic paste and freshly prepared coconut milk for better taste. 
2. In small pan heat the ghee and fry cashews, Raisins and shredded coconut.
3. In pressure cooker heat the oil and ghee, add the given seasoning ingredients for 30 secs add the ginger garlic paste and fry for 2 mins until the smell goes out then add the green chilly, Coriander leaves and Mint leaves and cook for 1 min.
4. Add the Basmati rice to this and fry for 2 min.
5. Add the fried coconut mixture with this.
6. Add two cup of coconut milk.
7. If needed add ½ cup water and put the whistle.
8. Switch off the stove immediately after one or two whistle
9. Garnish with Coriander leaves.

Pictorial Representation:

Seasoning Ingredients

Heat oil and ghee and add the seasoning ingredients

Add the rice and fry for 2 mins

Heat the ghee and fry the Cashews, Raisins and Shredded Coconut

Take 2 cups of Fresh Coconut Milk

Add the coconut mixture to the rice and pour the coconut milk

Pressure cook it for 2 whistles

Garnish with Coriander leaves

Nutritional information of coconut:

Nutrition Facts

Serving Size 1 cup (240 g)

Per Serving% Daily Value*

Calories 45

Calories from Fat 41

Total Fat 4.5g7%

Saturated Fat 4g20%

Cholesterol 0mg0%

Sodium 15mg1%

Potassium 65mg2%

Carbohydrates 2g1%

Dietary Fiber 1g4%

Sugars 1g

Protein 0g

Vitamin A 10% · Vitamin C 0%

Calcium 10% · Iron 4%