How to make Coconut Milk rice - Kobbari annam

Coconuts have slowly become a very hot and versatile food commodity, and are being used in everything from our daily cuisine to our beauty regimens. Not too long ago coconuts had a bad reputation as being an artery clogging, cholesterol packed food that contributed to heart disease. Today however, the coconut is making a huge comeback as the new miracle food. Coconuts are highly nutritious, rich in fiber, and packed with essential vitamins and minerals. From culinary creations to magic beauty potions, coconuts pack a good punch. It is very much prevalent in South Indian recipes. Hence I tried to start including this ingredient in my fried rice to make it healthier. There are mainly two type of coconut fried rice – one with coconut milk and the other one is with grated coconut. The one I am presenting today is with coconut milk. BTW, this is a Vegan Recipe which is becoming more popular these days.

Preparation Time: - 25~30 min

Cooking Time: - 30 min

Servings: - 3~4 persons (depends upon whether they are kids or adult)

Ingredients:- 

1. 2 cup Basmati Rice – I used the everyday version i.e. with less aroma and shorter grain
2. 1 cup chopped coconut pieces to make coconut milk – you can use ready-made coconut milk from the stores
3. 1 medium onion chopped
4. 1 ½ tbsp. Ginger paste
5. 1~2 Green Chilli horizontally slit
6. 3 tbsp Ghee (clarified butter)
7. 1 cup chopped carrot, French beans and peas (optional). I did not use the vegetables but you can do it to make this a whole dish
8. Salt as needed
9. Sugar as per taste if you have a sugar teeth like Bengalis do
10. 3~4 tbsp vegetable oil ( I used sunflower oil but you can use any vegetable oil)

Spices

11. 2 Bay leaves
12. 2 inch Cinnamon stick broken into two
13. 4 Green Cardamom pods
14. 1 pieces Anise (optional)
15. 6 cloves
16. ½ tsp cumin seeds (Jeera)
17. 8~10 pieces of Cashew Nuts
18. Few raisins (brown one)
19. Few black pepper corns

Preparation:-

1. Wash the Basmati rice thoroughly and soak it in water for 15 min.
   
2. Chop ginger and onion.
3. Grind the ginger into a smooth paste.
   
4. Scrap the coconut and keep aside 1~2 tbsp of the content. Grind grated coconut with 1 cup water. Blend chopped coconut pieces with 1 cup water.
   
   
   
   
5. Use a strainer to filter and extract the milk and mix with 1 cup water.
   
6. Heat 1 tbsp Ghee in a non-stick kadai/ oak in high flame. Shallow fry the grated coconut till it turns slightly brown. Add cashews and sauté for a minute. You may add a little salt to it – it will enhance the taste. Keep them aside.
7. Heat rest of the oil alongwith 2 tbsp Ghee in a pressure cooker.
8. Lower the burner add all the ingredients under spices section to the heated oil+Ghee.
   
9. Add the chopped onion and sauté till they turn golden brown.
   
10. You may add the veggies now if you want. This is optional.
11. Add the soaked rice.
    
12. Mix well and cook for couple of minutes.
13. Now add the coconut milk with sufficient water and raisins. Also add salt and sugar as par your taste. You can skip sugar altogether if you have any health issue.
    
14. Stir and mix well till the milk is absorbed fully.
    
15. Cover and pressure cook till the rice is done. Ideally it should not take more than a whistle to finish the cooking
16. Switch off the flame and add 1 tbsp Ghee. Mix it well.
17. Sprinkle the cashew nuts and coconut pieces on top of the rice.
18. Garnish with coriander leaves
    

Now your delicious coconut milk rice is ready to serve.

Serve this with raita or any veg or non-veg curry.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.