Saffron-Coconut Rice – From the Anglo-Indian cuisine…

This is one dish which almost every Anglo-Indian would swear about. The authentic taste of relishing this rice accompanied with date chutney and egg curry is simply marvellous. This rice is also much relished with meat curry (in Anglo-Indian lingo ‘Meat Ball curry’). Our Sunday lunch was indeed quite a treat with the tasty coconut rice, egg curry and date chutney; then the crunchy ‘biscuit au chocholat noir’ for dessert. Better still was the siesta that followed after the heavy and satisfying meal. Have a happy meal!


  • 2 cups(large) Long grain(white) rice/Basmati Rice
  • 1 Cinnamon stick
  • 3 Cloves
  • 2 Bay leaves
  • 1 Big black cardamom(Bada elaichi)
  • 1 whole coconut for coconut milk extract
  • ½ (small) tsp turmeric powder
  • Salt to taste
  • Ghee
  • Dry fruits-cashew and raisins for the garnish.


  • Wash rice and soak in water for half an hour.
  • Extract well the milk from the coconut using four cups of water (For 2 cups of rice 4 cups of water) and keep aside.
  • Heat ghee and add whole spices. When it splutters, drain water from rice and add.
  • Fry the rice and whole spices for 2 minutes.
  • Pour in the coconut milk extract (4 cups) and stir.
  • Add salt and turmeric powder and mix well.
  • When the water begins to boil, put on sim (low flame) and cook for 20 minutes. Cover with a heavy lid (as in Dum biryanni).
  • When the rice is done, fry the dry fruits in ghee and add to rice.
  • Serve the ‘Anglo-Indian Coconut Rice’ with date chutney or Egg vindaloo (Egg curry)

Preparation Time: 35-40 minutes

Serves: 5

Kindly note 🙂  This rice preparation may be prepared in other cuisines too, but in the Anglo-Indian community this dish ‘Coconut Rice and ball(meat) curry’ is very common and popular.

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