Do you like curry? I like curry of all sorts, served obviously with a side of lengthy grain basmati rice. Usually we pay more interest to the curry than we do the rice. The rice can be a celebrity all on its very own.
Recently I’ve been experimenting with coconut rice, not the wonderful treat rice that goes along with mango pieces, but the full-flavored kind, more like a pilaf, prepared with grated coconut and also fragrant spices like cardamom, cloves, and cinnamon. If you like coconut (hey there papa!) this set is for you.
I’ve made numerous versions of this recipe, with clarified butter, with simple butter, with coconut oil. My favorite is cleared up butter yet the coconut oil version is really good as well! I maintain consuming it and generating excuses to make even more.
This dish is loosely adapted from a recipe in a recipe book from the 60s, called A Taste of India, by Mary Atwood.
You can use either coconut oil or cleared up butter for this dish. If you use it and is extra standard for this Indian style rice, cleared up butter will include a wonderful buttery flavor to the rice. Use coconut oil for vegan alternative.
To make clarified butter, take 4 Tbsp of unsalted butter as well as thaw in a saucepan on tool low heat. Skim the foam. Stress via cheesecloth into a bowl, stressing out the solids. (If pressed for time, you can skip the straining step for this dish, and just skim the foam.)
Components
- 3 Tbsp coconut oil (for vegan option) or clarified butter
- 1 mug finely cut onion
- 1 clove garlic, diced (1 teaspoon)
- 1 1/4 teaspoons Kosher salt
- 1/8 teaspoon cayenne
- 2 mugs basmati long grain rice
- 1/2 mug grated, bitter coconut
- 2 cups bitter coconut water*
- 1 3/4 mugs simple water
- 3 cardamom husks
- 5 whole cloves
- 1 stick cinnamon
* If you don’t have access to packaged coconut water, add 1 cup of grated coconut to 4 cups of water, offer a simmer, cover and remove from warm, allow sit for 15 to 20 minutes, then pressure. Usage in place of the coconut water and also plain water for this recipe.
Method 1 Melt coconut oil or clarified butter in a tool sauté frying pan (that has a cover) on tool reduced heat. Add the carefully cut onion and also cook till gold, 8 to 10 minutes. Add the salt, garlic, and cayenne, and also cook a minute a lot more. 2 Stir the rice right into the onion
mixture to layer with the oil or butter and also chef for 3 even more minutes, mixing sometimes. 3 Add the grated coconut to the rice onion blend and mix in the coconut water and the water. Mix in the cardamom sheaths, cloves, and cinnamon. Boost warmth to bring the rice combination to a simmer. Reduced the warmth the low, cover, and simmer carefully for 15 mins.
4 Remove from warm and allow the rice heavy steam in the recurring warmth, covered, for 10 even more mins. Eliminate cover and remove cardamom skins, cloves, and cinnamon. Fluff with a fork.