In the south of India, people just can’t get enough of rice. Here’s a recipe that adds flavour to basmati after it’s been cooked.
Serves 4 to 6
Ingredients
- 2 tablespoons (30 mL) vegetable oil
- 3 dried red chilies
- 1/2 cup (125 mL) dried unsweetened coconut flakes
- 3 cups (750 mL) freshly cooked basmati rice
- 1/2 cup (125 mL) roasted cashews (see below), roughly chopped
- 1/2 cup (125 mL) roughly chopped fresh cilantro leaves
- Toasted unsweetened coconut flakes, for garnish (optional)
For Basmati Rice
- 1 cup (250 mL) good-quality basmati rice
- 2 cups (500 mL) water, for cooking the rice
- Splash of melted ghee [1] or vegetable oil
- 1 teaspoon (5 mL) kosher salt
Directions
For Basmati Rice
- In a large sieve, rinse the rice under running water until the water runs clear; this will remove the outer starch of the grain. Place the rice in a bowl, cover with cold water, and let stand for at least 30 minutes. Drain the rice, and add it to a medium saucepan that has a tight-fitting lid.
- Add the water and a splash of ghee (or oil), which will help the water from boiling over because of the starch in the rice.
- Bring to a boil uncovered over medium-high heat. When it starts to boil, cover tightly, and reduce the heat to low. Cook for 15 minutes. Remove the lid and fluff with a fork.
To Make Coconut Rice
- Preheat a cast iron skillet over medium-low heat. Add the oil and heat for 1 minute. Add the dried chilies; once they start to blister and crackle on one side, turn over and cook the other side. When the chilies are fragrant, lightly browned, and crispy, remove them from the pan.
- To the skillet add the coconut, stirring constantly until it’s a light golden colour, about 45 seconds being careful not to burn. Add the cooked rice, stirring to incorporate. Use your hands to break apart the toasted chilies, and mix them in. Gently fold in the cashews and cilantro, and season to taste with salt and freshly ground pepper.
- Garnish with toasted coconut, if using.