Moon Rice Nila Satham Recipe

Ever had one of those days where you’re craving something a bit more exotic than your usual fare? Let me take you on a flavor-packed adventure with this aromatic coconut-infused basmati rice that’s ready to spice up your culinary routine and transport your taste buds straight to a tropical paradise.

Crafting a dish that is delicious as well as nutritious is something that I strive for in my kitchen. That’s why Moon Rice Nila Satham is one of my favorite go-to meals.

I like its emphatically aromatic blend of basmati rice and coconut milk, and the fairly beloved contrast of a nutty/carmelized bang from roasted cashews. While I’m reveling in the dish’s positively decadent tastes, I’m also cognizant of its vibrant colors—onions, after a spell in the frying pan, turn an oh-so-desirable deep golden brown; and those damn beautiful green curry leaves!

I mean, look.

Moon Rice Nila Satham Recipe Ingredients

• Basmati Rice: Long-grain rice high in carbohydrates, provides energy.
• Coconut Milk: Adds creaminess, healthy fats, and a touch of sweetness.
• Ghee: Clarified butter, rich in flavor, provides healthy fats.
• Black Sesame Seeds: Nutty taste, rich in calcium and antioxidants.
• Curry Leaves: Adds aroma, contains antioxidants and vitamins.
• Green Chili: Spicy kick, rich in vitamin C, boosts metabolism.
• Grated Coconut: Adds texture, provides healthy fiber and fats.
• Roasted Cashew Nuts: Provides crunch, rich in healthy fats and protein.

Moon Rice Nila Satham Recipe Ingredient Quantities

• 1 cup basmati rice
• 2 cups water
• 1 cup coconut milk
• 2 tablespoons ghee
• 1 teaspoon salt
• 1 teaspoon black sesame seeds
• 5-6 curry leaves
• 1 green chili, slit
• 2 tablespoons grated coconut
• 1 tablespoon roasted cashew nuts

How to Make this Moon Rice Nila Satham Recipe

1. Wash the basmati rice in cool, running water until the water runs clear. Drain and set aside.

2. In a saucepan, combine 2 cups of water and 1 cup of coconut milk. Bring to a boil over medium heat. Add the rinsed rice and salt. Stir well.

3. Once you’ve got it boiling, turn the heat down low, put a lid on it, and allow it to simmer for 15-20 minutes until the rice is tender and all the liquid is absorbed.

4. Take the saucepan off the heat and cover it. Let it rest for 5 minutes so that the steam can complete the process of cooking the rice.

5. In another pan, warm the ghee over a medium flame.

6. Introduce the black sesame seeds, green chili, and curry leaves, and sauté for 1-2 minutes until the seeds begin to pop and the curry leaves become crispy.

7. Add the grated coconut and roasted cashew nuts, cooking them for an extra 1-2 minutes until they are lightly toasted.

8. Gently fluff the cooked rice with a fork, then add it to the pan with the ghee mixture.

9. Carefully mix the rice with the ghee mixture, which has been combined with the seasonings, until they are well integrated. You want to do this gently so that the rice doesn’t break. The idea is to ensure that the mixture is evenly distributed throughout the rice.

10. Serve this dish warm, as either a side or the focal point of a main meal, and savor the enchanting flavors and textures.

Moon Rice Nila Satham Recipe Equipment Needed

1. Measuring cups
2. Strainer
3. Saucepan with lid
4. Wooden spoon or spatula
5. Fork
6. Frying pan
7. Spoon for stirring

FAQ

• Q: What type of rice is best for Moon Rice Nila Satham?
  
  A: Basmati rice is recommended for its fragrant aroma and fluffy texture.
• Q: Can I use a substitute for ghee?
  
  A: Yes, you can use butter or coconut oil as alternatives, but ghee gives the best authentic flavor.
• Q: Is there a way to make this dish spicier?
  
  A: To increase heat, add extra green chilies or a pinch of red chili flakes.
• Q: How should I store leftovers?
  
  A: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out.
• Q: What can I serve with Moon Rice Nila Satham?
  
  A: It pairs well with vegetable curry or a simple yogurt raita to balance the flavors.
• Q: Can I add more ingredients to this recipe?
  
  A: Feel free to experiment with additions like cooked peas or diced carrots for extra texture and nutrition.

Moon Rice Nila Satham Recipe Substitutions and Variations

For basmati rice, jasmine rice, or short-grain white rice, can be used as a substitute.
In the absence of coconut milk, you can substitute it with either almond milk or regular milk, which will lend a completely different flavor profile to your dish.
Unsalted butter or coconut oil can be used in place of ghee.
White sesame seeds can be used in place of black sesame seeds.
Dried curry leaves or fresh basil leaves can be used in place of curry leaves, giving a different aroma.

Pro Tips

1. Rinse Rice Thoroughly: Rinsing the basmati rice until the water runs clear is crucial to remove excess starch, which helps prevent the rice from becoming sticky and ensures fluffy, separated grains.