Coconut Basmati Rice Without Coconut Milk (Instant Pot)
Coconut rice in instant pot is super easy to make, simple and delicious, it goes as a nice side dish for lunch or dinner or you can serve it as a main dish along with any curry, yogurt and pickles.
Servings: 6
Calories: 380kcal
Ingredients
- 2 cups white basmati rice
- 1 cup grated or shredded coconut or dessicated unsweetened coconut
- salt as needed
- 1 large onion sliced
- 2 tablespoons scallion chopped (or green spring onion)
- 1 string curry leaves
- 1 teaspoon mustard seeds
- 2 tablespoons oil or ghee or butter
- 3 cups water
- 1 tablespoon garlic minced
- 1 teaspoon ginger grated or minced, optional
- 2 green chillies sliced, optional
Instructions
- Add the oil to the instant pot.
- Press saute and once the oil is hot, add mustard seeds.
- When the mustard seeds splutter, add curry leaves (make sure there is no water in the leaves) and saute for few seconds.
- Add chopped scallions and lightly saute for about 1 minute.
- Add the garlic, ginger and green chilies (if using), saute for few seconds.
- Add the chopped onion and saute for about a minute until the onion begins to turn transparent.
- Add the white basmati rice (rinsed) and salt, mix well and lightly for few seconds.
- Also add the coconut, mix well with the rice.
- Add the water also to the instant pot, stir well and close the pressure with lid in sealing position.
- Cook in high pressure for 6 minutes.
- Wait for a natural pressure release for 12 minutes, then carefully do a gradual manual pressure release.
- Once the pressure is all release, carefully open the lid, gently fluff the rice with a fork. Serve the delicious coconut hot with yogurt, pickles and any side dishes like curry or vegetables or proteins like tofu, beans etc or anything you prefer.
Nutrition
Calories: 380kcal | Carbohydrates: 57g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Sodium: 66mg | Potassium: 200mg | Fiber: 4g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 1mg