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Recipe to make Masala coconut rice. It is a spicy version of regular coconut rice with some added masalas as well. It is great to pack for lunch boxes and is special enough to serve for guests too. My only addition is fried tofu on top to add some protein to the dish. You can even add paneer or cooked chickpeas or other beans instead. It doesn't need any side dish and can be served with some papad and raita or plain yogurt.


23 serving

Total time

55 minutes




  • 1 cup basmati rice (Cooked)
  • 2 tbsps cup almond meal (Oil)
  • 2 tsps Cumin seeds
  • 4 pods Cardamom
  • 2 1 cinnamon (" sticks)
  • 3 cloves
  • 1 bay leaf
  • 1 onion (Medium , finely chopped)
  • 1 tsp Ginger+Garlic (paste)
  • 1 tsp Garam Masala
  • to taste Salt
  • cup almond meal (Fresh)
  • 3 tbsps mint leaves
  • 3 tbsps cilantro (leaves)
  • 2 ~ 3 Chilies (Green)
  • 3 tbsps yogurt
  • tofu Paneer Chickpeas (As needed Or or (optional))


  1. Grind coconut, mint, cilantro, green chilies and yogurt into a smooth paste.
  2. Cook rice making sure not to make it mushy. Let cool a little bit.
  3. Heat oil in a pan, add cumin seeds, cardamom, cinnamon sticks, cloves and bay leaf. Cook till they are fragrant and then add the onions, ginger+garlic paste. Cook till the onions are translucent, about 3~4 minutes.
  4. Add the coconut paste and salt and cook for 2~3 minutes.
  5. Add rice and garam masala; mix gently to evenly combine the masala with the rice. Serve right away.

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