Serves: 2-3

Basmati rice - 2 cups
Grated coconut - 3/4 cup
Onion - 1
Green chili - 2
Dried red chili - 2
Mustard seeds - 1 tsp
Cumin seeds - 2 tsp
Urad dal - 2 tsp
Bengal gram - 2 tsp
Oil - 2 tbsp
Water - as required
Salt - as required


  1. Soak coconut in some water for 10 mins. Grind into a smooth paste.
  2. Wash rice till water runs clear and keep aside.
  3. Chop onion finely.
  4. Cut slits on the green chili.


  1. Heat oil in a pressure cooker.
  2. Add mustard seeds and wait for it to crackle.
  3. Add urad dal, bengal gram, and cumin seeds. Roast till it turns golden brown.
  4. Add onion, red chili, and green chili. Fry till onion becomes translucent. Add a little salt to speed cooking. Should take 3-5 mins.
  5. Add washed rice and mix well.
  6. Mix water and ground coconut to get 3.5 cups of liquid.
  7. Add to the pan and mix well.
  8. Taste the broth and add salt as required.
  9. Pressure cook for 1 whistle on high, then simmer on low heat for 5 mins.
  10. Remove from heat and wait for pressure to settle.
  11. Fluff the rice with a fork.
  12. Serve hot with raita or side of your choice.