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A Highly Nutritious Palak Coconut Rice Recipe | Palak Coconut Rice Recipe

Flavored Rice | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 5

Ingredients

  • 1 tbsp Ghee
  • 1 tbsp Oil
  • 12-15 slit Cashews
  • 1/2 cup Fresh Coconut Gratings
  • 1/2 tsp Cumin Seeds
  • 2-3 slit Green Chillies
  • 1 tbsp Ginger (julienne) - Grating
  • 1/2 cup Onion (chopped)
  • 2 sprigs Curry Leaves
  • 2.5 cups Palak (Spinach Leaves)-(chopped)
  • Salt (to taste)
  • 1/4 tsp Turmeric Powder
  • 1 cup Rice (soaked for 30 minutes)
  • 1/2-1 tbsp Black Pepper Powder
  • 2 cups Second Extract Coconut Milk / Water
  • 1 tbsp Black/White Sesame Seeds
  • 1 tbsp Sunflower Seeds
  • 1 tbsp Pumpkin Seeds

Instructions

  1. Roast and Prepare Garnishing: 1). Heat 1 tbsp ghee and 1 tbsp oil in a pan. Add slit cashews and fry until golden brown, then add fresh coconut gratings and roast until golden. Transfer to a plate and set aside.
  2. Sauté the Base: 1). In the same pan, add cumin seeds and let them splutter. Add slit green chillies and julienned ginger, sauté for a few seconds, then add chopped onions and fry until translucent. Stir in curry leaves and chopped palak, cooking until the raw smell disappears. Add salt and turmeric powder, mix well, and sauté.
  3. Cook the Rice: 1). Add soaked rice and black pepper powder; sauté for 2-3 minutes to coat the rice with flavours. Pour in 2 cups of second extract coconut milk or water, mix well, cover, and pressure cook for 3 whistles. Let the pressure release naturally.
  4. Roast the Seeds & Final Assembly: Heat a pan and dry roast black/white sesame seeds, sunflower seeds, and pumpkin seeds on low flame until they splutter, then set aside. Once the pressure releases, open the cooker and fluff the rice gently. Add fried cashews and roasted coconut, then sprinkle the roasted seeds on top. Serve hot with chilled onion cucumber raita.