Rice Week 2018 runs from Monday 17th September, and we are celebrating by bringing you our recipe for coconut rice.
Served at Purple Poppadom Indian restaurant in Cardiff, this dish makes for an interesting twist on plain basmati rice, with a nice nutty, creamy flavour which is very moreish!
Portion serves 5
Basmati rice – 300gms
Oil – 30ml
Cloves – 4pieces
Salt – 16gms
Water – 1.5 litres
Oil – 25ml
Urad dal, split, 10gms
Chopped ginger – 10gms
Mustard seeds – 5gms
Chopped whole dry red chilli – 5gms
Desiccated coconut – 150gms (medium)
Chopped curry leaves – 5gms
1. Wash and soak the basmati rice for an hour then drain the water in a colander.
2. Bring the water to the boil along with the cloves and oil. Once it starts boiling add the drained rice. Once the rice is just done add the salt and drain it in a colander. After a couple of minutes, fork through the rice without breaking the grains to release any trapped steam. Allow the rice to cook, which should take between 8 and 10 minutes.
3. Heat oil in a pan and add urad dal. Allow it to turn brown, then place the mustard seeds in the pan and allow to crackle. Then add the chopped ginger, red chilli and curry leaves and stir for a minute. Now add the desiccated coconut and stir further for a couple of minutes without browning the coconut. Combine the rice without breaking the grains. Mix well and serve hot.