Prep time
25 minutes
Cook time
30 minutes
Servings
2 People
Category
Veg
What You'll Need
Lemon Grass Infused Coconut Rice
A fragrant twist on traditional coconut rice, infused with the fresh aroma of lemongrass and creamy coconut milk.
Ingredients :
1. Cooked rice 1 cup
3. Fresh grated coconut 1/2 cup
4. Coconut Milk 50 ml
5. Oil 2 tbsp
6. Lemon Grass 4 sticks
7. Mustard seeds 1 tsp
8. Urad dal 1 tsp
9. Chana dal 2 tsp
10. Green chillies (slit) 3
11. Dried red chillies 3
12. Curry leaves 5 sprigs
13. Asafoetida (hing) A pinch
14. Salt 1/2 tsp
15. Grated ginger 1/2 tsp
16. Cashews 5 no
Procedure :
1. Wash the rice thoroughly and cook it with 2 cups of water and 2 sticks of lemongrass in a pressure cooker for about 2-3 whistles, or until soft. Remove the lemongrass sticks after cooking and set the rice aside.
2. Heat oil in a casserole. Add mustard seeds, urad dal, chana dal, and let them splutter. Add the dried red chillies, green chillies, curry leaves, and a pinch of hing. Sauté for a minute.
3. Stir in the grated ginger and cashews, sautéing for 2-3 minutes until the cashews turn golden brown. Add the grated coconut and coconut milk along with one crushed lemongrass stick. Cook for a few minutes until the mixture thickens slightly. Add the cooked rice to the coconut mixture and gently mix to coat the rice evenly with the flavourful mixture. Remove the crushed lemongrass stick before serving.
4. Serve hot and enjoy this aromatic and creamy twist on traditional coconut rice.
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