Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 4



1 cup basmati rice

1 1/4 cups water

1/2 cup coconut milk

1/4 cup grated coconut (fresh or unsweetened)

1 tablespoon coconut oil

1 teaspoon cumin seeds

1 small onion, finely chopped

2 green chilies, slit lengthwise

2 garlic cloves, minced

1/2 inch ginger, grated

1 teaspoon salt, or to taste

1/4 cup chopped cilantro (coriander leaves), for garnish



Rinse the basmati rice under running water until the water runs clear. Drain and set aside. Press the “Saute” button on the Instant Pot.

Once it displays “Hot,” add the coconut oil and allow it to melt. Add the cumin seeds and sauté for about 30 seconds until they sizzle and release their aroma. Add the finely chopped onions, green chilies, minced garlic, and grated ginger. Saute for 2-3 minutes until the onions turn translucent. Add the rinsed basmati rice and sauté for another 2 minutes, stirring constantly to coat the rice with the flavors.

Pour in the water, coconut milk, grated coconut, and salt. Stir well to combine all the ingredients. Close the Instant Pot lid, set the valve to the “Sealing” position, and cancel the “Saute” function. Press the “Rice” button or select manual high pressure and set the timer for 6 minutes. Once the

Cook Time is up, allow the pressure to release naturally for 7-10 minutes, then perform a quick release by turning the valve to the “Venting” position.

Carefully open the lid and fluff the coconut rice with a fork.

Garnish with chopped cilantro before serving.


Nutritional Stats:

46g carbs

15g fat

5g protein

2g fiber