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Kobbari Annam / Coconut Rice (Instant Pot, Stove top)

VegCookBook by Praveena
South Indian style, traditional, fragrant rice recipe including fresh coconut and simple ingredients. (Stove top & Instant Pot methods with step wise pics)
Course Main Course
Cuisine Indian, South Indian

Equipment

  • Sauce Pan / Vessel (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

  • 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:

  • 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 fried rice wouldn’t turn sticky.
    If you are using already cooked & cold rice, skip the above step.

STOVE TOP METHOD:

  • 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:

  • 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 step wise pics & recipe TIPS!
Keyword coconut rice recipe in instant pot, kobbari annam andhra style recipe, traditional telugu recipes