Absolutely flavourful rice

Basmati rice- 2 cups

Coconut oil- 1 tbsp

Cardamom- 4 pods

Cinnamon- 2, 1 inch sticks

Cloves- 4

Cumin seeds- 1 tsp

Garlic- 1 heaped tbsp, finely chopped

Coconut milk- 2 1/4 cups

Chicken stock- 2 cups*

Salt- to taste

Fried onions- to garnish

Wash and soak the basmati rice for about 20 minutes.

Heat coconut oil in a heavy bottom pan and throw in the whole spices.

Once they sizzle and becomes fragrant add the garlic and saute on medium heat till they become a bit brown.

Drain the rice and add to the mix, sauteing well and making sure it doesnt stick to the bottom.

Increase heat to high and pour in the coconut milk and chicken stock.

Give a good mix, check salt and add if required.

Once it comes to a boil, reduce heat to low and close the pan with a well fitting lid.

Cook for about 12 minutes or till the rice is well done.

Keep closed for about 10 minutes after which fluff the rice, garnish with friend onions and serve warm.

Notes:*I used 2 Knorr chicken stock cubes diluted in 2 cups of hot water.

You know how long your rice would take to cook, so cook accordingly.

Add a lemongrass along with the stock and it gives a different flavour.

The rice is incredibly flavourful and so simple to make.

South Indian garlic and coconut rice

Serves 4 as part of main meal (recipe adapted from here)

Oil- 1tsp

Curry leaves- 6 to 8 leaves

Garlic- 15 medium size pods, peeled and roughly chopped

Dried red chilli- 1 large (add more if you want it spicy)

Fennel seeds- 1/4 tsp

Grated coconut- 1 cup

Kashmiri chilli powder- 1 tsp

Ghee- 1/2 tbsp

Oil- 1 tsp

Mustard seeds- 1 tsp

Curry leaves- 1 sprig

Urad dal- 1 tsp

Dried red chilli- 2

Cooked rice- 6 cups (could be basmati, or any leftover rice)

Heat the oil in a wok and keeping heat to medium low, add the curry leaves, garlic, dried red chilli, fennel seeds, grated coconut and chilli powder.

Roast till the coconut changes in colour a bit and all the spices are aromatic, for about 5 minutes or so. Keep stirring continuously or they will burn. 

Once cool, grind to a coarse mix.

Heat the ghee in the same wok and splutter mustard seeds.

Add curry leaves, urad dal and the dried red chilli to temper.

Add the ground mix and saute for a couple of minutes, just to warm it up.

Add cooked rice into the wok and mix it into the tempered ingredients and ground mix slowly, without breaking the rice.

Keep on heat just enough to warm the rice.

Serve with cold raita and pickle and papad.

Notes: Its a dish that is very strong on the garlic flavour. Reduce it if you want to mellow it down a bit.

Cold cooked rice, or rice that has stayed a couple of days in the fridge is best in this recipe.

You can ease the process by adding the ground mix with the rice in a bowl and then pouring the tempered ingredients on top of the rice and giving a good mix.

South Indian coconut rice

On days I make rice, I make a bit extra and use it for variety rice, which is what we refer to rice that has been flavoured with various ingredients- lemon, tamarind, curd, tomato, coriander- to name a few. These are perfect when made with rice that is a day or two old and cold out of the refrigerator. Its also a one pot meal which pairs well with just a pickle, poppadom and maybe some yoghurt if needed,

This coconut rice recipe is an absolute favourite and it makes its way into my kitchen at least twice a month. Its perfect for summer (or whatever they call this ridiculous weather we've been having), light, not too spicy but with brilliant flavours and if you are feeling a bit indulgent you can of course pair it with a chicken curry and serve at a party.

Serves 2 as part of main meal

Cooked basmati rice- 2 1/2 cups

Ghee- 1 tsp

Vegetable oil- 1/2 tbsp

Mustard seeds- 1/2 tsp

Dried red chillies- 3, crushed or torn

Curry leaves- a sprig

Cashew nuts- 2 tbsp

Asafoetida- a generous pinch

Urad dal- 2 tbsp

Grated coconut- 1/2 cup

Salt- to taste

In a large wok, heat together the ghee and vegetable oil.

Add the mustard seeds and once they begin to pop, add the dried red chillies and curry leaves. Stir until they become almost crisp.

Add the urad dal, cashew nuts and asafoetida and continue stirring, making sure the dal and cashew nuts get ricely roasted and turn a light golden brown in colour. Make sure they do not burn, as this may change the flavour to a slightly smoky one.

Add the dessicated coconut and keep stirring on medium heat till the wetness from the coconut disappears and it becomes fragrant and lightly toasted- it should turn a reddish brown. This should take 7 to 8 minutes. keep a close eye as coconut can burn pretty quickly.

Add the rice, breaking it down carefully.

Add salt, mix them all together and take off the heat.

Transfer to a serving plate and serve hot with pickle and poppadoms.