Ingredients
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1 Cup Daawat Super Rice
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2 Bay leaves
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2-3 Cloves
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1 cinnamon stick
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3-4 tbsp Oil
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1.5 tsp Mustard seeds
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1.5 tsp Chana dal
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1.5 tsp Urad dal
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Hing
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2 Dry Red Chillies
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2 Green Chillies
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curry leaves
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2 tbsp Broken cashews
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1/2 cup Fresh grated coconut
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Salt
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coriander
About
Indulge in the subtle sweetness of fresh coconut paired with the crunch of golden dals and cashews. This South Indian classic rice is aromatic, fluffy, and pairs perfectly with a tangy Tomato Pappu for a wholesome meal. I gave it a twist of Daawat Super Basmati Rice which are long grain and that makes these dish even more delicious experience.
Why You’ll Love It –
1. It’s infused with whole spices like cinnamon and cloves.
2. The combination of soft rice and crunchy tempering (tadka) is unbeatable.
3. A great way to elevate your everyday meal.
Steps
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1
Done
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Boil the Rice: Cook the rice with bay leaves, cloves, cinnamon, and salt. Drain the water once done and set the rice aside. |
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2
Done
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Prepare the Tempering: In a kadhai, heat oil and add mustard seeds, hing, chana dal, and urad dal. Sauté until the dals turn golden. |
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3
Done
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Add Aromatics: Toss in the red and green chillies, curry leaves, and cashews. Fry on medium flame for about 5 minutes. |
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4
Done
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Incorporate Coconut: Stir in the fresh grated coconut, a little more hing, and salt. Cook for 2 minutes to let the flavors meld. |
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5
Done
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Final Mix: Add the cooked rice to the kadhai and mix very gently to keep the rice grains intact. |
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6
Done
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Serve: Turn off the heat and garnish with fresh coriander. Enjoy this delicious Coconut Rice with tangy Tomato Pappu. |
