Indian Coconut Rice Recipe in 25 Minutes

Instructions:

1. Place the basmati rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
2. In a pot, combine the rinsed rice, coconut milk, water, and salt.
3. Bring to a boil over medium-high heat, then immediately reduce to the lowest setting.
4. Cover with a tight-fitting lid and cook for 15 minutes without lifting the lid.
5. Turn off the heat and let the rice sit undisturbed for 5 minutes, then fluff gently with a fork.
6. Warm the ghee in a small pan over medium heat.
7. Add mustard seeds; when they begin to crackle and pop, add the urad dal and chana dal.
8. Sauté the dals until they turn a pale golden brown.
9. Stir in the dried red chilies, curry leaves, and asafoetida, frying for 30 seconds until the leaves are crisp.
10. Add the cashews and grated coconut, stirring constantly for 2 minutes until the coconut is lightly toasted.
11. Pour the hot tempering mixture over the cooked rice and gently fold using a spatula to incorporate.