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instant pot coconut rice

Instant Pot Coconut Rice


  • Author: My Heart Beets
  • Yield: 4
  • Cuisine: Indian

Description

This is one of my favorite ways to make rice. The grated coconut makes this dish so fluffy and the curry leaves add great flavor. While freshly grated coconut would taste amazing in this dish, I always use frozen grated coconut (unsweetened), available in the frozen section of your local Indian grocery store.

Ingredients

  • 1 cup basmati rice, soaked for 15-30 minutes (this is the brand of basmati I love)
  • 2 tablespoons coconut oil
  • 1 teaspoon black mustard seeds
  • 1 tablespoon split chickpeas (chana dal)
  • 1 tablespoon split and skinless black lentils (split and skinless urad dal)
  • 15 curry leaves
  • 15 cashews, split in half
  • 1 Serrano pepper or green chili, slit but still intact
  • 2 cups frozen, grated coconut*
  • 1 ½ cups water
  • 1 teaspoon salt

Instructions

  1. Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
  2. Press the sauté button, and add the coconut oil. Once it melts, add the mustard seeds, split chickpeas, split/skinless black lentils. Once the mustard seeds begin to pop and the lentils turn golden in color, add the curry leaves, cashews and Serrano pepper. Stir for 30 seconds.
  3. Add the coconut and stir for another 30 seconds, then add the rice, water and salt. Mix well.
  4. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  5. Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  6. Fluff the rice with a fork, and serve.

Notes

  • *Find frozen unsweetened grated coconut at your local Indian grocery store.