Fragrant Coconut Rice With Spices And Vegetables Recipe

About this recipe

This gluten-free and vegetarian dinner dish combines aromatic basmati rice with a medley of spices, coconut milk, and vibrant vegetables. Perfect for a flavorful and satisfying meal.

Ingredients

• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 200 g Orange Carrot (Gajar)
• 100 g Garlic - Single Clove
• 100 g Lemongrass
• 400 Ml Kara Coconut Cream
• 250 g Spinach - Chopped
• 200 g Livyor Raw Sunflower Seeds
• 400 ml Real Thai Lite Coconut Milk
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 200 g Tata Sampann Cumin Seeds / Jeera Seeds (Whole Spices) (Jeera)
• 45 g On1Y Cinnamon Powder
• 52 g On1Y Seed Cardamom Powder
• 1 pack (50 g) Tmi Colman Laung Cloves
• 1 kg Akar Powder Salt

Instructions

1. 1. Rinse 2 cups of basmati rice under cold water until the water runs clear. Place the rice in a large bowl and pour in 1 cup of water and 1 1/2 cups of light coconut milk. Stir and set aside to soak for 15 minutes.
2. 2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add 3/4 teaspoon of cumin seeds, 1/2 teaspoon of cinnamon, 1/4 teaspoon of cardamom, 2 cloves, and 1 finely chopped red chile. Stir for 1 minute until fragrant.
3. 3. Add 1 diced carrot and sauté for 2-3 minutes until slightly softened. Stir in 1 minced garlic clove, 1 tablespoon of finely chopped lemongrass, and 1/2 teaspoon of salt.
4. 4. Pour the soaked rice along with its soaking liquid into the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
5. 5. Stir in 1/3 cup of sunflower seeds. Cover and simmer for an additional 5 minutes until the rice is fully cooked.
6. 6. Fluff the rice with a fork. Garnish with 2 tablespoons of toasted shredded coconut before serving.