For coconut lovers everywhere, this is for you. The grated coconut adds pleasant texture to the dish. Be sure to soak the rice. This ensures your rice won’t stick.
Makes 6 cups
2 cups basmati rice
2 tablespoons coconut oil
3 stalks kari leaves (6 g), chopped
1 cup grated coconut
3 cups water
2 cinnamon sticks, whole
1 teaspoon ground turmeric
2 teaspoon sea salt
2 tablespoons ghee
1 tablespoon black mustard seeds
1/2 cup chopped cilantro
1/3 cup toasted and chopped peanuts
Rinse the rice out gently 3 to 4 times in cold water. Soak in water for at least 30 minutes up to 2 hours. Drain.
In a heavy bottom pot, add the oil, and fry the kari leaves and coconut for 1 minute. Then add the rice, 3 cups of water, cinnamon, turmeric, and salt. Cover and cook at high heat until it comes to a boil.
Turn the heat down (keeping covered) to low and cook without stirring for 7 to8 minutes. Remove from heat. Let rest for 4 minutes covered, then gently fluff with a fork.
In a small sauté pan, heat up the ghee and pop the mustard seeds. Add this to the rice and fold gently in with a spatula. Let rest for another 3 more minutes to soften coconut.
Garnish with chopped cilantro and toasted peanuts before serving.
notes & variations
For a vegan version, pop the mustard seeds in coconut oil.
Sub 1 1/2 cups coconut milk with 1 1/2 cups water.