Kobbari Annam / Coconut Rice (Instant Pot, Stove top)
Coconut Rice without Coconut milk, a South Indian style, traditional, fragrant rice using coconut and few simple ingredients. Recipe below has both Stove top & Instant Pot methods with step wise pics & tips.
Equipment
- Sauce Pan / Vessel (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
Ingredients
- 2 cups Rice (rice cooked) – With 2 cups of rice grains
- ¾ cup Fresh Grated Coconut
- 3 teaspoons Salt (or as per taste)
- ½ cup Coconut oil / Cooking Oil
- 1 tablespoon Ghee / Neyyi (optional)
- ½ teaspoon Hing/Inguva/Asafoetida
- 5 count Dry Red Chillies
- 5 count Fresh Green Chillies (slit length wise)
- 10 count Curry Leaves
Instructions
PREP WORK (common for both methods):
- Get the Rice cooked and keep it ready. Here is my detailed post about cooking perfect rice >> How to cook rice perfectly (Instant Pot, Stove top)If the rice just cooked, spread it on a plate for 15 mins, to make it cold & reduce the wetness. So that the rice wouldn’t turn sticky.If you are using already cooked & cold rice, skip the above step.
STOVE TOP METHOD COOKING:
- Put a frying pan on stove top under medium flame. Add half of the oil and all the items under ‘Ingredients for Tempering’.
- Sauté the tempering items until they turn light brown. Then add the slit green chillies, dry red chillies & curry leaves.
- Sauté by stirring continuously, until the red chillies darken in colour. At this stage, change the flame to low, then add the grated coconut into the pan.
- Add the rest of the oil too and keep stirring continuously, so that the coconut is not burnt. Sauté them for about 3-4 mins or until the raw smell & crunchiness of coconut is reduced.
- Add all of the cooked rice, mix everything thoroughly more than twice so that the coconut and tempering are all blended well with the rice.
- Let it be on stove for 3-4 mins until the rice warms up, then switch the flame off. Serve immediately. Done!!
INSTANT POT METHOD COOKING:
- Switch the Gadget ON. Select SAUTE mode for 7 mins. Add half of the oil and all the items under ‘Ingredients for Tempering’. Sauté the tempering items until they turn light brown.
- Then add the slit green chillies, dry red chillies & curry leaves. Sauté by stirring continuously, until the red chillies darken in colour.
- At this stage, add the grated coconut, rest of the oil too and keep stirring continuously, so that the coconut is not burnt. Sauté them for about 3-4 mins or until the raw smell & crunchiness of coconut is reduced.
- Sauté for about 3-4 mins or until the raw smell & crunchiness of coconut is reduced. Add all of the cooked rice, mix everything thoroughly more than twice so that the coconut and tempering are all blended well with the rice.
- Let the rice warm up, then press CANCEL button, switch OFF the Instant Pot. Immediately transfer the rice into a serving bowl. Done!!
Notes
Please see the MAIN POST for recipe with step wise PICS & recipe TIPS!