Indian Coconut Rice
This Indian Coconut Rice recipe uses fresh spices and vegetables to brighten the color and taste of the Basmati Rice. It's the best we've ever tasted!
Servings: 8
Calories: 260kcal
Equipment
- Fry Pan/Skillet
Ingredients
- 2 cups Basmati rice (uncooked)
- 1 cup water
- 1 tablespoon vegetable oil
- 1 teaspoon butter
- 1 stick cinnamon cut into a 1 inch piece
- 4 cloves
- 1 bay leaf
- 1 teaspoon minced garlic
- 1/2 teaspoon cumin
- 2 teaspoon curry powder
- 1 small tomato chopped
- 1 small jalapeno (optional)
- 1 cup chicken broth
- 14 ounces coconut milk
- 1 teaspoon salt
Garnishes:
- 1/4 cup dry roasted cashews
- 1 tablespoon cilantro chopped
Instructions
- Soak rice in the 1 cup of water for at least 30 minutes.
- Add oil, butter, cinnamon stick, cloves, and bay leaf to a large fry pan over medium heat. Fry for 2 minutes them add minced garlic and fry until garlic turns golden.
- Turn heat to low and add the cumin and curry powder. Then add the diced tomato (and optional jalapeno) and cook a couple more minutes. Remove the cinnamon stick, cloves, and bay leaf.
- Drain the water from the rice and add the rice to the fry pan and mix well, cook for 2 minutes. Keep stirring to prevent rice from sticking to the pan.
- Add the chicken broth, coconut milk, and salt and turn heat up to medium high to bring mixture to a boil. Stir frequently.
- Boil for 5 minutes, then turn heat to low and cover with a lid. Cook for another 15 minutes covered. Then remove from heat and let set for 5 more minutes.
- Fluff with a fork and serve with cashews and chopped cilantro over the top.
Video
Nutrition
Calories: 260kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 448mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg