Coconut-Coriander Rice

2 cups basmati rice washed, soaked in water for 30 minutes and drained
4 cups water
1 tsp jeera( aka cumin seeds)
1 tsp black mustard seeds
1/2 tsp asafoetida powder
1 red onion, finely chopped
2 tbsp canola oil

To make into a paste:
1 big bunch coriander leaves( aka Cilantro), washed and drained
20 curry leaves( approx 3 stems of leaves), washed and drained
4-5 Indian green chillies
2″ ginger piece
5 cloves
1 cinnamon stick
2 tbsp canola oil
1/2 cup grated coconut( frozen or fresh, just make sure the frozen coconut is thawed and soft at room temperature)

Heat oil over medium-high heat in a nonstick pan. Add in the cloves, cinnamon fry for a few seconds until the cloves just start popping. Now add in the cilantro, curry leaves, ginger and green chillies. (None of these are chopped because they are going to be ground into a paste).

After a few minutes of wilting transfer into a blender, add the coconut and grind to a smooth paste with 1/3 cup of water. Set aside.

In a pan heat oil, add in mustard seeds, cumin seeds, asafoetida and fry for a few minutes until the mustard seeds start spluttering. Now add in the onions and fry on medium-high heat until crispy and brown.

Stir in the rice and keep stirring until it starts turning opaque.

Pour in the ground coriander-coconut paste, add salt and stir for a few minutes.

Add the measured 4 cups of water drop the heat to medium-low and cook covered for 20-25 minutes. Uncover and stir gently and transfer to a a serving bowl let cool for 5 minutes before serving.


  1. YUM – this sounds fantastic! Sorta like the southwestern arroz verde that I love. Curious about asafoetida – what can you tell me?


  2. A lot of our rice dishes and spices are similar to the southwestern and latin/mexican cooking and I am glad you liked it.

    Asafotida is an Indian spice most commonly available as a powder(in india we get the original block form which is far stronger). It has a very strong and pungent smell and taste but yet added with the right combination of ingredients, does wonders! It is most often used in South Indian cooking with mustard seeds, curry leaves, cumin seeds, cocount etc

    When raw, it smells and tastes like a strong garlic mixed with earthy truffles, when cooked it blends smoothly with any dish giving any dish a deep undertone of flavor.

    For more :


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