Coconut Rice Recipe
Directions
- 1Start by cooking the chicken with some onion, garlic, ginger, and some spices.
- 2Cover and allow to cook until soft.
- 3Strain the meat stock and then set that aside.
- 4Break and deshell the coconut, cut it into smaller pieces and then transfer to your blender.
- 5Add enough room temperature or warm water to the blender with the coconut to make coconut milk.
- 6Blend and then strain using a cheesecloth or a fine mesh strainer.
- 7Season some peeled and deveined shrimp with salt, garlic and onion powder, and pepper.
- 8Give bell peppers, chilies, and onions a rough blend for the pepper mix.
- 9To a wide pot, heat up some oil.
- 10Add the seasoned shrimp and fry for about 3 to 5 minutes on each side.
- 11When your shrimp is ready, take it out.
- 12Add some more oil to the pot if needed.
- 13Add some minced garlic and ginger, fry that for about 1 minute or until it starts to smell really good.
- 14Next, add the pepper mix and fry it for a couple of minutes.
- 15Season the pepper mix with salt and chicken seasoning cubes.
- 16Fry until the pepper mix no longer tastes sour and it's a bit dry.
- 17Then go in with the coconut milk and the meat stock from earlier.
- 18Add some washed sella basmati rice.
- 19Give it a good mix, adjust the seasoning if needed.
- 20Cover and allow to cook for about 25 minutes.
- 21While the rice is cooking, you can fry or air fry the chicken.
- 22Check on the rice; it should be fully cooked after about 25 minutes.
- 23Give the rice a good mix.
- 24When everything comes together, add the fried shrimp.
- 25You can mix the shrimp in or leave it on top.
- 26Garnish with some spring onions.
Ingredients
- chicken
- onion
- garlic
- ginger
- spices
- coconut
- water
- peeled and deveined shrimp
- salt
- garlic powder
- onion powder
- pepper
- bell peppers
- chilies
- onions
- oil
- minced garlic
- minced ginger
- chicken seasoning cubes
- washed sella basmati rice
- spring onions
Equipment
blendercheeseclothfine mesh strainerwide pot
Tips
- Always make your own coconut milk for coconut rice.
- Use room temperature or warm water when blending coconut for milk to prevent separation.
- You can use chicken or beef instead of shrimp.
- Adjust seasoning as needed.
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