Coconut Rice | Nariyal Chawal | Variety Rice Recipes | Lunch Recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining a coconut flavor.

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats add texture and are often less expensive.

Rinse 1 cup of long-grain basmati rice under cold water until the water runs clear.

Soak the rice in water for 30 minutes, then drain.

Heat 1 tablespoon of oil in a pot over medium heat until shimmering.

Add 1/2 teaspoon of mustard seeds and cook until they pop, about 1-2 minutes.

Stir in 1/2 teaspoon of chana dal and sauté for a minute.

Add 1/2 teaspoon of red chili powder and 1/2 teaspoon of salt; mix well.

Add 1/4 cup of chopped tomatoes and 1/2 teaspoon of green chili sauce; stir to combine.

Pour in 250 ml of water and bring to a boil.

Reduce heat to medium-low and cover the pot.

Cook for 15-20 minutes until rice is tender and liquid is absorbed.

Remove from heat and let sit covered for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens