Tasty Coconut And Vegetable Rice Recipe

January 19, 2019 14:12
Tasty Coconut And Vegetable Rice Recipe

Coconut and Vegetable Rice is a tasty and easy rice dish which will be a hit at any special occasion. The addition of different different spices makes this more tasty and yummy. This dish has the goodness of various vegetables and coconut milk. This dish can be prepared with very few ingredients within few minutes. This is prefect on a busy day and can also be packed in your kid’s lunch box.


- 3/4 cup coconut milk (nariyal ka doodh)

- 1/4 cup diagonally cut and blanched french beans

- 1/4 cup boiled green peas

- 1/4 cup sliced and boiled baby corn

- 3 cups cooked long grained rice (basmati)

- 1/2 tsp cornflour

- 1 tbsp oil

- 1 tsp garlic (lehsun) paste

- 1 tbsp red chili paste

- 1 tbsp finely chopped fresh basil

- 1/2 tsp lemon rind

- salt to taste

For Cooking the rice

- 1 1/2 cups long grained rice (basmati)

- 2 tbsp oil

- 1 tsp salt


For Cooking the rice

1. In a deep pan, pour 6 to 8 cups of water, add salt and 1 tablespoon of oil and then add the rice to the boiling water and cook till the rice is 85% cooked.

2. Once done, switch off the flame and pour into a colander (perforated vessel) and let the water drain out from the rice and pour some cold water on the rice to stop further cooking.

3. Add the 1 tablespoon of oil and toss the rice in it and spread the cooked rice on a flat surface and keep it aside to cool.

How to Proceed

4. In a bowl, add the coconut milk and cornflour, mix it nicely and keep it aside.

5. Heat the oil in a broad non-stick pan, add the garlic paste and red chili paste and fry on a medium flame for 1 minute.

6. Add the coconut milk-cornflour mixture, french beans, green peas, baby corn, basil, lemon rind and salt, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally.

7. Add the cooked rice, mix it well and cook on a medium flame for 2 minutes and stir occasionally.

8. Once done, switch off the flame and serve it with any raita of your choice.

By Meghna Nath

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