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Instant pot coconut rice
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Instant pot Coconut rice with sesame and ginger

South Indian styke simple and fragrant coconut rice made with grated coconuts, sesame seeds and ginger

Course: Main Course
Cuisine: South Indian
Servings: 3
Author: cookingwithpree
Ingredients
Ingredients:
  • 1 cup rice ( I used white rice - sona masoori)
  • salt to taste
For the coconut spice powder
  • 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
For tadka
  • 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
Instructions
Instructions
Stove top method
  1. Cook the rice separately and set it aside to cool ( I use 1:2 ratio - white rice : water)
  2. In a pan add coconut oil, red chillies, sesame seeds, ginger and saute until the sesame seeds starts changing color slightly. Set it aside.

  3. 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.)

  4. 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.
  5. Now add the rice, ground powder, salt and mix everything together.

  6. Serve hot with chips or spicy potato curry garnished with some roasted peanuts

Instant pot recipe :

  1. 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,

  2. 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
  3. 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.

  4. 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.

  5. Can garnish with some roasted peanuts or cashews.
Recipe Notes

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.