Skip to main content

Kobbari Annam / Coconut Rice


Ingredients

5 cups Basmathi rice
2 tbsp oil
2 tbsp + 2 tbsp Butter or ghee
handful of cashews (Optional)
10 Green Chillies
1 Onion sliced thin length wise
1 tbsp ginger garlic paste
1 tbsp red chilli powder (adjust for your spice level)
7 1/2 cups of water
1 can(13.5 oz or 400ml) coconut milk
 3 to 4 tbsp dry coconut powder
1/2 tbsp garam masala

For Tempering

2 tsp Cumin seeds
5 star anise broken into pieces (Anasapuvu)
1 tsp nutmeg powder (Jajikaya)
6 small barks of Mace (Javetri)
4 cardamom pods crushed
6 cloves(Lavangam)
2 inch cinnamon stick
5 Dried Bay leaves
1 tsp Shaijeera(black cumin)
1 tsp turmeric

Method

In a bowl mix the water and coconut milk and keep aside.
Heat 2 tbsp of butter in a thick bottomed sauce pan. Add the rice and toast the rice till light golden brown color. Do not stir the rice as that will break the rice grains.
We do not want the broken rice grains. So, to toast the rice evenly, toss it gently or just shake the pan holding the pan handle. This step will make the rice dry and fluffy.  Now transfer to the rice to the rice cooker bowl and keep aside.
Toasted Rice
Heat the oil and rest of the butter in the same pan. Add the tempering and let them splutter. Add in the green chillies, coconut powder and cashews and fry till cashews are light brown in color and coconut powder is well toasted. Add in the onion and fry till golden brown. Add the ginger garlic paste and fry for 2 minutes.
Add salt, red chilli powder, garam masala and fry for a minute.
Add in the water coconut milk mixture and bring it to a boil. At this point check the taste and adjust the seasonings.
Transfer the boiling water mixture to the rice cooker where we kept the rice earlier.
Hook up the rice cooker and let the rice cook. Once done let it sit for 10 to 20 minutes and then fluff it with a fork and transfer to a serving bowl.
You can go ahead and garnish with coriander leaves before serving.
Coconut rice can be served with Raitha or any spicy gravy curry be it vegan or meat.

Comments

Popular posts from this blog

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!

Apollo Fish

Somehow I do not like eating out very often but I crave for some dishes served at the restaurant. So I try to replicate them in my kitchen modifying the recipe my way to exactly match my taste buds.

The recipe I am posting today is one such dish. This was the first restaurant dish I fell in love with eight years back..The name itself will make my mouth water..ummmmm..

I made Apollo fish for the weekend and here is the recipe for you guys....Have a great weekend!!