Coconut Rice

Preparation:15 mins
Cook: 35 mins
Total Time: 50 mins
Servings: Makes 2 to 3 servings

Ingredients

250 gms long grained rice (basmati)
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
3 to 5 whole dry kashmiri red chillies
2 green chillies , chopped
2 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 tsp urad dal (split black lentils)
2 tbsp chana dal (split bengal gram)
5 to 6 curry leaves (kadi patta)
1 pinch of turmeric powder (haldi)
1 pinch of asafoetida (hing)
150 gms freshly grated coconut
1 tsp chopped coriander (dhania)
1 tbsp lemon juice
salt to taste

Method

Boil rice for 5 minutes, drain and spread on a tray to cool.Dry roast the coconut till it is golden brown and keep 1 tbsp aside.Heat the oil in a pan and add the mustard seeds.When the seeds crackle, add the red chillies, garlic, ginger, and green chillies and saute for 20 seconds.Add both dals, curry leaves and turmeric and saute till the dals turn golden.Add the asafoetida, salt, grated coconut and rice, mix well and cook for a few minutes.Remove from the flame and keep for 1 minute.Cook again till the rice is completely cooked.Serve hot garnished with coriander and grated coconut.