Coconut and coriander pilaf
6
Points®
Total time: 55 min • Prep: 10 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Dive into a spectacular Indian feast with this fragrant and flavourful dish.
Ingredients
Coconut, flesh
30 g, (2/3 cup flaked)
Basmati rice
1½ cup(s), (300g)
Vegetable oil
1 tbs
Brown onion
1 medium, finely chopped
Fresh coriander
⅔ cup(s), coarsley chopped, plus extra sprigs to serve
Instructions
1
Heat the oil in a large saucepan over medium heat. cook the onion, stirring, for 3 minutes or until softened. stir in the rice until well coated. Stir in ½ cup of coconut and 2¼ cups (560ml) water. season with salt and pepper and bring to the boil. reduce heat and simmer, covered, for 10-12 minutes or until the rice is tender and the liquid is absorbed
2
Meanwhile, toast the remaining coconut in a small frying pan over medium heat for 2 minutes or until golden.
3
Use a fork to stir the coriander through the rice. top with the toasted coconut to serve.
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