Spicy Coconut Rice Pilaf
Coconut rice is a popular dish in many Asian cuisines, including Indian, Thai, and Malaysian. It is often served as a side dish or as a main course with various curries and stir-fries.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 1.5 cup Basmati Rice
- 1 can Coconut Milk
- 1.5 cup Water
- 1 medium Onion
- 3 clove Garlic
- 1 inch Ginger
- 2 piece Green Chili
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chili Powder
- 1/2 teaspoon Salt
- 1/4 handful Cashew Nuts
- 2 tablespoon Cilantro
- 1 tablespoon Lemon Juice
Instructions
- Rinse the basmati rice under cold water until the water runs clear.
- In a large saucepan, heat some oil and add the cumin seeds. Cook until they start to sizzle.
- Add the chopped onion, garlic, ginger, and green chili. Sauté until the onion becomes translucent.
- Add the turmeric powder, red chili powder, and salt. Mix well.
- Add the rinsed basmati rice and sauté for a couple of minutes.
- Pour in the coconut milk and water. Bring to a boil.
- Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.
- In a separate pan, lightly toast the cashew nuts until golden brown.
- Once the rice is cooked, fluff it with a fork and add the toasted cashew nuts.
- Garnish with chopped cilantro and drizzle with lemon juice.
- Let the rice rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 2g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.