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coconut rice
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4.88 from 8 votes

Coconut Rice (two ways)

Most flavourful and aromatic rice
Course Main
Cuisine South Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Jayasri


  • Ingredients:
  • 2.5 Cup cooked rice Sona Masoori
  • 3 to 4 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tbsp Channa dal
  • 1 ½ tbsp Urad dal
  • 1 sprig curry leaf 12 to 15
  • 4 to 5 Green chillies
  • Pinch of Hing
  • 1 fistful of peanuts
  • 2 tbsp Broken Cashewnuts
  • Salt as required
  • Few sprigs of coriander leaves
  • Masala for Coconut Masala rice
  • Masala Powder:
  • 1 ½ tbsp Urad dal
  • 4 to 5 Byadgi chillies
  • ½ tsp Pepper corns
  • 1 tsp of white til seeds
  • 3 tbsp of dry copra
  • 1 tsp turmeric powder
  • ½ tsp Oil


  • For the Simple Coconut Rice
  • Cook the rice first, I usually use 2 cups of rice to this I use 4.5 to 5 cups of water. This depends on the rice you use, to make this kind of rice specialties I usually cook the rice al dente or cook slightly softer. But, don’t make it too soft as it will spoil making any kind of rice variety.
  • Once the rice is cooked and then the pressure is released spread it on a plate so the rice grains do not stick with each other.
  • Meanwhile, in a wok add 2 tbsp of Ghee or Coconut Oil add freshly grated coconut and in a low to medium flame fry coconut until it changes to golden brown colour. Once done keep it aside until needed.
  • Next heat oil in a wok, once it’s hot add tsp of mustard seeds, once it splutters add peanuts and fry it, it changes colour now add slit green chillies it turns slightly white in colour.
  • Now add chana dal and urad dal they also change colour add tsp of cumin and curry leaves with a pinch of Hing.
  • Add required amount of salt and the roasted coconut into the wok with chopped coriander leaves and cooked cooled rice, mix all the ingredients until well combined.
  • Close the lid for 5 minutes in a low flame so the rice absorbs all the spices. Switch off the stove and serve it.
  • You don’t need anything to go with it, may be with some poppadums’ probably.
  • For Masala coconut rice:
  • Ingredients:
  • Same ingredients as above plus a masala powder to go with the above said ingredients. Except reduce the green chillies to 2 to 3.
  • In a wok heat oil in a low flame add pepper corns, urad dal, Byadgi chillies and white Til seeds and fry 2 to 3 minutes until they all change colour to this add turmeric and dry copra and fry for another 2 to 3 minutes until the copra changes golden brown.
  • Once done transfer it to a plate to cool down.
  • Once it’s cool grind it to a powder.