With pongal just few days away, I wanted to post some recipes that we make during pongal which can be done in our instant pot. Apart from the usual ven pongal, chakkarai pongal, Ezhu thaan kootu , we also make different variety rices during kanum pongal.
Instant pot makes cooking rice dishes so easy. This coconut rice is simple, fragrant and comforting. It is somthing I grew up eating a lot as a child and still do. All you need is some papad and you are all set to enjoy a delicious meal.
Simple recipes like these make excellent lunch box recipes too. Coconut rice might not be everybody’s favorite, because it can get pretty boring. But little variations make such tradtional recipes interesting.
My mil gave me her recipe for coconut rice that she usually makes. She adds ginger and sesame as well to give a subtle flavor of ginger and sesame to the rice. I thought it was an interesting addition to the usual recipe. I can see this becoming a favorite in our place . You could skip the ginger and sesame to make the tradtional coconut rice with just grated coconut and chillies.
This instant pot coconut rice is super easy to make. It is a lifesaver when you run out of ideas to cook. Reduce the chillies and other spices, to make this for the little one’s at home and use coconut oil for the best flavor.
South Indian styke simple and fragrant coconut rice made with grated coconuts, sesame seeds and ginger
- 1 cup rice ( I used white rice – sona masoori)
- salt to taste
- 3/4 cup grated coconut
-
1
tbsp
+ 1 tsp white sesame seeds
-
4 to 5
dried red chillies
use less or more as per spice levels
- 1 inch piece ginger chopped
-
a fat pinch of asafoetida
- 1 tsp coconut oil
- 1 tbsp coconut oil
- 1 tsp mustard seeds
-
1 1/2
tsp
urad dal
- 1 sprig curry leaves
- 1/4 tsp asafoetida
- 3 tbsp peanuts
-
Cook the rice separately and set it aside to cool ( I use 1:2 ratio – white rice : water)
-
In a pan add coconut oil, red chillies, sesame seeds, ginger and saute until the sesame seeds starts changing color slightly. Set it aside.
-
Now add the coconut and saute for couple of minutes. Now grind the coconut, ginger, red chilly, sesame and asafoetida to a coarse powder. (Make sure the coconut doesn’t brown.)
-
Now make a tadka – add 1 tbsp coconut oil to a pan and when it becomes hot, add the items mentioned for tadka and let the mustard seeds splutter.
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Now add the rice, ground powder, salt and mix everything together.
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Serve hot with chips or spicy potato curry garnished with some roasted peanuts
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First saute the items to make the coconut powder in saute mode and set it aside. .(Take care not to burn the sesame seeds and coconut) When they have cooled down a bit, grind it to a somewhat coarse powder. You could saute the coconut separately from the other items and grind everything together in the end,
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Now Lets cook the rice. Add the oil mentioned under tadka to your instant pot and let it heat up. Then add the ingredients mentioned in the tadka and let the mustard seeds pop
-
Now add the rice, 1 tsp salt, 13/4 cup water and cook in manual mode high pressure for 6 minutes. Release pressure after 6 minutes. Switch off the warm mode, so that they dont cook futther.
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Open the lid and let it rest for 5 minutes or so. Add the ground coconut, sesame powder mix and mix well. Adjust salt as needed.
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Can garnish with some roasted peanuts or cashews.
Recipe Notes To make traditional coconut rice, skip the sesame seeds and ginger. You can add finely chopped ginger while tempering, instead of grinding it to a powder along with coconut. To get the best taste, make this with coconut oil.
Similar one pot variety rice recipes that you can try are – lemon rice tamarind rice
If you tried this Instant pot coconut rice recipe and liked it, do share a picture with the hashtag #cookingwithpree on Instagram or Facebook. Would love to know what you guys have been cooking
Looking for more Instant pot or Vegan reicpes? Check out Pinterest boards for inspration. Happy cooking!
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