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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.
For 4 servings
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.
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.
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.
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.
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.
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.
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.
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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.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 525.13 calories per serving with 8.11g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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.
Add 1 cup of mixed vegetables like peas, diced carrots, and green beans along with the onions for a more complete meal.
Increase the number of green chillies to 3-4 or add 1/4 teaspoon of red chilli powder along with the turmeric for extra heat.
Add 1/4 cup of soaked masoor dal (red lentils) with the rice for added protein and texture. You may need to add an extra 1/4 cup of water.
Squeeze the juice of half a lemon over the rice just before serving for a bright, tangy finish.
Basmati rice is a good source of complex carbohydrates, which are the body's primary fuel source, offering sustained energy throughout the day.
Coconut milk is rich in Medium-Chain Triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to other fats.
The whole spices used, such as ginger, cloves, and cardamom, are traditionally known for their digestive properties, helping to soothe the stomach and improve gut health.
Cashews and coconut provide essential minerals like manganese, copper, and magnesium, which play vital roles in bone health, nerve function, and supporting the immune system.
One serving of Goan Coconut Rice contains approximately 420-450 calories, primarily from the basmati rice, full-fat coconut milk, and coconut oil.
Goan Coconut Rice can be part of a balanced diet. It provides energy from carbohydrates and healthy fats (MCTs) from coconut milk. However, it is calorie-dense due to the coconut milk and oil, so it's best enjoyed in moderation, especially if you are watching your calorie or saturated fat intake.
Yes, you can use brown rice for a higher-fiber option. You will need to adjust the liquid and cooking time. Typically, brown rice requires a 1:2.5 rice-to-liquid ratio and a longer simmering time of about 40-45 minutes.
It pairs wonderfully with spicy Goan curries like Goan Fish Curry, Chicken Xacuti, or a vegetable vindaloo. It also complements other South Indian dishes and can be served with a simple side of raita or papad.
This recipe is naturally vegan as it uses coconut oil and does not contain any dairy or animal products.
Store leftover coconut rice in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and microwave until hot, or warm it in a pan over low heat. The water helps to re-steam the rice and prevent it from drying out.