Another simple, easy to prepare coconut rice/bhaat. Most homes have this dish during a festival or to pack for lunch box. This simple dish can sometimes become boring if prepared very often. Add a spin to it, bring in some festivity, add more flavour of coconut by adding cashewnuts, making it with basmati rice and also using coconut oil to make the tadka. Add lots of freshly grated coconut for that unmistakable aroma! Prepare this rice/bhaat and serve with a cool raitha or hasi majjige huLi or saasme (yogurt based cool raitha) and savour the flavours of this humble dish! Other bhaat recipes to try from FOI.
Coconut Rice | Tengu Anna | How to make coconut bhaat?
Prep time
Cook time
Total time
Simple, easy, flavourful coconut flavoured rice/bhaat
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Serves: 4 people
Ingredients
- 1 Cup basmati rice
- 1 Tbsp edible coconut oil
- ½ Tsp mustard
- ½ Tsp jeera
- 7-8 chopped curry leaves
- A pinc of hing
- 2 finely chopped green chillies
- 1 Tsp chana dal
- 1 Tsp urad dal
- 8-10 whole/broken cashews
- ½ Cup packed grated coconut
- Salt to taste
- Chopped coriander to garnish
Method
- Rinse basmati rice in water a few times till water runs clear. Soak in water for 15 mins
- Drain water, add new water and pressure cook with 2 cups of water for 3 whistles or cook in pan till all liquid gets absorbed. Keep aside
- While rice is cooking, heat ½ Tsp coconut oil in a pan, add cashews and fry till light golden. Remove them from oil keep aside
- Add remaining coconut oil, add jeera and mustard, let them splutter
- Add hing, chana dal, urad dal, chopped green chillies, curry leaves and fry till dals turn golden
- When dals are frying, spread cooked rice in plate or paraat(big plate) and let it cool, fluff up with a fork
- Add almost all of the grated coconut into the pan with tadka and toast lightly till it mixes well with the tadka and releases coconuty aroma
- Add salt to rice, add rice to tadka, fluff up as you mix it
- Add fried cashews and mix well
- Add remaining grated coconut, chopped coriander. Mix well
- Serve at room temperature or warm with raitha of your choice or pack it for lunch box. Here I have served it with yellow bell pepper/capsicum hasi majjige huLi (sauteed bell pepper ground into a paste with grated coconut, pepper, jeera, mustard and then mixed with salt and yogurt)
Notes
Use regular cooked rice if you want for this recipe
Optionally groundnuts can also be added, add them while making tadka once dals turn light golden and fry till they crisp up
Avoid hing to make this recipe gluten free
This recipe is vegan
Add freshly grated coconut as per your liking. The amount specified here is on the 'more' side for given proportion of rice
Use regular oil instead of edible coconut oil if you want
Optionally groundnuts can also be added, add them while making tadka once dals turn light golden and fry till they crisp up
Avoid hing to make this recipe gluten free
This recipe is vegan
Add freshly grated coconut as per your liking. The amount specified here is on the 'more' side for given proportion of rice
Use regular oil instead of edible coconut oil if you want
Stepwise:
Rinse basmati rice in water a few times till water runs clear. Soak in water for 15 mins
Drain water, add new water and pressure cook with 2 cups of water for 3 whistles or cook in pan till all liquid gets absorbed. Keep aside
While rice is cooking, heat 1/2 Tsp coconut oil in a pan, add cashews and fry till light golden. Remove them from oil keep aside
Add remaining coconut oil, add jeera and mustard, let them splutter
Add hing, chana dal, urad dal, chopped green chillies, curry leaves and fry till dals turn golden
When dals are frying, spread cooked rice in plate or paraat(big plate) and let it cool, fluff up with a fork
Add almost all of the grated coconut into the pan with tadka and toast lightly till it mixes well with the tadka and releases coconuty aroma
Add salt to rice, add rice to tadka, fluff up as you mix it
Add fried cashews and mix well
Add remaining grated coconut, chopped coriander. Mix well
Serve at room temperature or warm with raitha of your choice or pack it for lunch box. Here I have served it with yellow bell pepper/capsicum hasi majjige huLi (sauteed bell pepper ground into a paste with grated coconut, pepper, jeera, mustard and then mixed with salt and yogurt)
