Preparation

Cup of Yum
1. Soak 1 cup regular rice or basmati rice in enough water for 20 to 30 minutes.
2. Also soak the urad dal and chana dal in hot water for 20 to 30 minutes. Later drain the water very well and set the lentils aside.
3. Grate half of a medium to large coconut and keep aside. You need about 1.5 cups of tightly packed finely grated coconut.

Cooking rice

1. After 20 to 30 minutes, drain the water and pressure cook the rice with 1.75 to 2 cups water for 2 whistles or 5 to 6 minutes on medium to medium-high heat in a 2 litre stovetop pressure cooker.
2. If you do not have a pressure cooker, cook rice in a pot or pan or the Instant Pot. Find the details below.
3. Cooking in a pot or pan: Take the soaked rice and 2 cups of water in a pan. Cover and simmer on a low to medium-low heat until rice grains are tender and the water has been absorbed. If the most of the water has evaporated and the rice grains look undercooked, add a few tablespoons of hot water. Cover and continue to cook rice.
4. Cooking in Instant Pot: Transfer the rice grains and 1.5 cups water in the Instant Pot. Seal the lid and position the valve to sealing. Pressure cook on high pressure for 4 to 5 minutes. When the cooking is complete and you hear the beep sound, wait for 5 minutes before giving a quick pressure release. Open the lid and transfer the rice to a tray or plate for cooling.
5. When the pressure settles down on its own, open the lid and fluff the rice. For a softer texture in the rice, pressure cook for 3 whistles
6. Take the rice in a plate/tray and allow to cool grains completely. You can also cool the rice in the cooker itself. If there are lumps in the rice, then break the lumps once the rice is cooled.

Making tempering

1. Heat coconut oil in a pan. You can also use sesame oil or any other neutral oil. Reduce the heat to a low. Crackle mustard seeds first in the hot oil.
2. Add the chana dal and urad dal. Stir and fry for about a minute.
3. Then add chopped cashews.
4. Stir and fry till the cashews turn golden. The lentils would also turn golden by then.
5. Add red chilies, curry leaves and chopped green chilies along with a pinch of asafetida.
6. Stir and fry until the red chilies change color and the curry leaves become crisp.

Making coconut rice

1. Next add grated coconut. Mix very well.
2. Sauté the coconut for 3 to 4 minutes stirring often. The coconut can be sautéed until it get a cream-ish color or a faint light beige color.
3. Lastly add the steamed rice and salt.
4. Combine and mix the rice well. Switch off the heat.

Serving and Storing Suggestions

1. Serve coconut rice hot or warm. If you like you can garnish with chopped coriander leaves and drizzling with a bit of ghee while serving. You can also choose to drizzle some lemon juice on the rice while eating.
2. You can serve coconut rice as is or pair with a gravy or curry like vegetable stew, potato roast, vegetable kurma, cauliflower kurma, potato curry or moong lentils curry or a simple dal and even plain homemade fresh curd or yogurt.
3. I suggest pairing with gravy or curry for a really flavorful meal. Accompany some papadum (appalam) if you like.
4. Since this rice has coconut, it is best had fresh. I do not recommend to store this rice in the fridge as the chances of coconut going rancid are very high. Moreover it is best to eat rice when freshly cooked.