Andhra hot coconut rice

Yield: 6 Servings

Measure Ingredient
4 eaches Dried red New Mexico chiles, stems removed, crushed
4 eaches Fresh jalapeno or serrano chiles, stems removed, finely chopped
2 cups Freshly grated coconut
2 cups Cooked rice
1 teaspoon Salt
1 teaspoon Mustard seeds
2 teaspoons Peanuts
2 teaspoons Cashews
½ cup Vegetable oil

several fresh whole red and green chiles for garnish Roast the coconut in a dry frying pan until it is golden brown, then mix in the rice and salt. Set aside. Heat the oil and fry the mustard seeds, peanuts, and cashews, but take care they do not burn. Pour the seasoning mixture over the rice and coconut, and mix well. Garnish with the whole red and green chiles. Serves: 6-8. Heat scale: Hot.


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