Name: Goan Coconut Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1.5 cup Basmati Rice; 1 cup Coconut Milk (full-fat, for best results); 2 cup Water; 2 tbsp Coconut Oil; 1 pcs Onion (medium, thinly sliced); 1 tsp Ginger-Garlic Paste; 2 pcs Green Chilli (slit lengthwise); 1 pcs Cinnamon Stick (1-inch piece); 4 pcs Cloves; 3 pcs Green Cardamom (pods, lightly crushed); 1 pcs Star Anise; 2 tbsp Cashews (whole or halved); 2 tbsp Raisins; 0.25 tsp Turmeric Powder; 1 tsp Salt (or to taste); 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Popularity

2.0

Tangy and perfectly spiced Mushroom Ambotik with aromatic Goan Coconut Rice. A gut-friendly and flavorful treat!

Nutrition per Serving

667

Calories

13g

Protein

88g

Carbs

32g

Fat

Recipes in this Meal

1. Mushroom Ambotik

A tangy and spicy Goan curry made with earthy mushrooms. This vegetarian take on the classic Ambotik delivers the authentic sour and fiery flavors of Goa, perfect with steamed rice or pao.

Prep15 min

Cook25 min

Soak15 min

Servings4

Serving size: 1 cup

142cal

5gprotein

17gcarbs

Ingredients

400 g Button Mushrooms (Cleaned and halved or quartered)
1 medium Onion (Finely chopped)
2 tbsp Coconut Oil
4 pcs Kokum (Dried petals)
1 tsp Jaggery (Grated, or to taste)
1 tsp Salt (Or to taste)
2.5 cup Water (0.5 cup for soaking, 2 cups for curry)
2 tbsp Coriander Leaves (Chopped, for garnish)
6 pcs Kashmiri Red Chillies (Dried)

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2. Goan Coconut Rice

Aromatic Basmati rice cooked in creamy coconut milk with whole spices and a hint of sweetness from cashews and raisins. This classic Goan dish is a fragrant and flavorful side that pairs perfectly with spicy curries.

Prep10 min

Cook25 min

Soak20 min

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About Mushroom Ambotik with Goan Coconut Rice

Tangy and perfectly spiced Mushroom Ambotik with aromatic Goan Coconut Rice. A gut-friendly and flavorful treat!

This goan dish is perfect for dinner. With 667.22 calories and 12.78g of protein per serving, it's a nutritious choice for your meal plan.

8gfat

2 pcs Bedgi Chillies (Dried, optional for extra heat)

1 tbsp Tamarind (Seedless)

6 cloves Garlic

1 inch Ginger

1 tbsp Coriander Seeds

1 tsp Cumin Seeds

0.5 tsp Black Peppercorns

0.5 tsp Turmeric Powder

Instructions

1
Prepare the Masala Ingredients
- In a small bowl, soak the dried Kashmiri and Bedgi chillies along with the tamarind in 1/2 cup of hot water for 15 minutes. This will soften them for grinding.
- While they soak, dry roast the coriander seeds, cumin seeds, and black peppercorns in a small pan over low heat for 1-2 minutes until fragrant. Be careful not to burn them. Set aside to cool.
2
Grind the Ambotik Masala Paste
- In a blender jar, combine the soaked chillies and tamarind (along with their soaking water), the toasted spices, garlic cloves, ginger, the roughly chopped small onion, and turmeric powder.
- Blend to a very smooth, fine paste. If needed, add a tablespoon or two of extra water to facilitate grinding.
3
Cook the Curry Base
- Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
- Add the finely chopped medium onion and sauté for 4-5 minutes until it becomes soft and translucent.
- Add the ground masala paste to the pan. Stir well and cook for 7-8 minutes, stirring frequently, until the paste darkens in color, the raw smell disappears, and oil begins to separate from the sides.
4
Simmer the Mushroom Curry
- Add the cleaned and cut mushrooms to the pan. Sauté for 3-4 minutes, ensuring they are well-coated with the masala.
- Pour in the remaining 2 cups of water, add the kokum petals, grated jaggery, and salt. Stir everything together.
- Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, or until the mushrooms are tender and the gravy has thickened to your liking.
5
Garnish and Serve
- Taste the curry and adjust the salt, jaggery (for sweetness), or kokum (for sourness) as needed.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed Goan rice or fresh pao (bread) to soak up the delicious gravy.

Servings

Serving size: 1 cup

525cal

8gprotein

71gcarbs

24gfat

Ingredients

1.5 cup Basmati Rice
1 cup Coconut Milk (full-fat, for best results)
2 cup Water
2 tbsp Coconut Oil
1 pcs Onion (medium, thinly sliced)
1 tsp Ginger-Garlic Paste
2 pcs Green Chilli (slit lengthwise)
1 pcs Cinnamon Stick (1-inch piece)
4 pcs Cloves
3 pcs Green Cardamom (pods, lightly crushed)
1 pcs Star Anise
2 tbsp Cashews (whole or halved)
2 tbsp Raisins
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1
Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.
2
Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.
3
Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.
4
Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.
5
Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.
6
Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.
7

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41g

Fat

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Carbs

56gFat

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Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is cooked through. Do not open the lid during this time.

Rest and Serve: Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, and garnish with the fried cashews, raisins, and chopped coriander leaves. Serve hot.