Coconut rice is an easy and flavorful rice dish made with fresh grated coconut, tempering spices, curry leaves and rice. It is one of the most basic South Indian foods made for a meal during festivals and occasions. This simple yet delicious coconut rice is flavorful and easy to make. The ingredients like curry leaves, fresh grated coconut, chilies, ginger and hing impart wonderful and unique flavors to the dish. It is also known as Thengai sadam and kobbari annam in the South Indian regional languages. It is usually served without any side or accompaniment. However any curry goes really well with this. Some papads, veg salad & plain yogurt on the side would make a great complete meal.
Wash rice at least thrice and drain the water. If using Basmati Rice, soak it for 20 to 30 mins. To cook rice in pot, bring 2 cups water to a rolling boil and add the rice. Cook covered on a low heat until fully done but not mushy.
To pressure cook Holydrops Basmati Rice, pour 1¾ cups water & pressure cook for 1 whistle. To pressure cook normal rice, pour 2 cups & pressure cook for 2 whistles. The rice must be grainy and not mushy. When the pressure releases, open the lid.
Fluff up the cooked rice with a fork and cool completely. Slit the green chilies, fine chop ginger, and grate the coconut. If using frozen coconut, break up the lumps and loosen the coconut. Turn off the flame and let it stand covered for about 15 minutes.
Garnish with mint and coriander leaves on top. Serve hot with raita or green salad.