
Crispy coconut and lemon rice (tahdig)
Tahdig, a pan-fried layer of crunchy golden crust at the bottom of aromatic coconut and lemon rice is definitely worth fighting for
A crispy, crackling crust that forms at the bottom of the pan while cooking rice is called ‘tahdig’ in Persian cuisine. Considering that rice makes for such an integral dish in a Persian cuisine, it is an art to make a rice that is perfectly fluffy with an evenly golden layer of tahdig that one can either serve as a whole or in pieces. A google search will yield delicious results of tahdig made of aromatic saffron rice or thinly sliced rounds of potatoes or even a day old lavash bread. It is the prized part of the rice dish – just like that ooey gooey stretchy cheese on top of a pizza or to hit the right note – that almost burnt chocolate remains of the sizzling brownie served on a hot sizzler plate.
Though I am partial to Persian tahdig, these crispy crunchy rice ‘crackers’ can be found in many other cuisines. Take bibimbap, the ever-popular Korean rice dish for example. The dolsot bibimbap – the bibimbap that is served in a hot stone/ceramic/clay bowl has an additional layer of texture due to crispy, almost burnt rice at the bottom of the bowl.
Inspired by the technique of tahdig, my recipe calls for a buttery coconut and lemon rice with a crackling crust of golden rice at the bottom of the pan. If you have followed me on Instagram or Facebook, you would have seen or rather heard the crackle as I cut through the ‘pie’ of coconut and lemon rice. It is seriously mind blowing crispy!! The crispy coconut and lemon rice is delicious on its own or served with a spicy, hot curry or with my hung curd dip with garlic oil or a mint yogurt chutney.
Achieving a perfectly golden tahdig is an art and a slightly tricky part of the recipe. However, keeping in mind the following pointers will help you to enjoy the crispy deliciousness.
- This recipe will work best with a non-stick pan. I have tried this with the well seasoned cast iron pan and it cooks beautifully, however the pie does not come away in one whole piece.
- There are two components to this dish. The bottom layer of rice mixed with a slurry of curd + butter among other things and the top layer of rice mixed with aromats and cashews. Pressing the slurry layer first followed by the rice layer gently but firmly in the pan will ensure a pie like structure at the end of the cook.
- I would definitely call this recipe as a customizable except the slurry. The flavours of the rice can be played around with but substituting any ingredient in the slurry may not yield the similar result of achieving that perfect golden crunch.
- Slow and low cooking is the key to that crunch. It is therefore important to cook the rice on a low flame throughout to get a golden crispy layer at the bottom.
- I would also suggest to take the cooking time mentioned as an estimated time here as criteria for low flame with each gas stove varies. I had a perfectly golden layer at a 21-minute mark. Let your ears and nose guide you here better than the clock. Once the rice is done, you will be able to hear a faint crackling sound with a buttery coconutty smell.
I hope these pointers help you to enjoy this creamy yet crispy rice. Do make it and tag me with your creation on social media. I would love to know your take on it.
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Crispy coconut and lemon rice (tahdig)
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AUTHOR
Hema B Kathrani
CUISINE
Fusion
PREP TIME
15 minutes
COOK TIME
30-40 minutes
SERVINGS
makes a 7 inch pie
Author: Hema B Kathrani | Cuisine: Fusion | Category: Mains
Prep Time: 15 minutes | Cook Time: 30-40 minutes | Servings: makes a 7 inch pie
Tahdig, a pan-fried layer of crunchy golden crust at the bottom of aromatic coconut and lemon rice is definitely worth fighting for
Ingredients
- ¾ cup long grain basmati rice, raw
- 2 lemongrass stalks
- 8-10 kaffir lime leaves
- 1 tbsp lemon zest
- 1 long green chili/jalapeno, deseeded and finely chopped
- ½ cup coconut milk
- 1 tbsp coriander, finely chopped
- 15 cashews split in half
- For the slurry:
- 1 ½ tbsp rice flour
- 1 tbsp thick curd
- 1 tbsp butter
- 1 tbsp coconut milk
- 2 tbsp butter
- ½ tsp black pepper powder
- Salt to taste
Method
- Cook the rice:
- Wash the rice with water till the drained water is barely cloudy.
- Soak in the warm water for at least 30 minutes.
- Meanwhile, bruise the lemongrass stalks with a pestle or a rolling pin so that its essential oil is released.
- In a large pot, put 5 cups of water with bruised lemongrass, kaffir lime leaves and 1 tbsp of salt to boil.
- Add rice to the boiling water and continue to cook until its almost done but not mushy.
- To check, remove few rice grains with a slotted spoon and break the grain. If it breaks in two pieces, looks plump but not mushy, drain the water.
- Keep the rice aside to cool.
- Once cool enough to touch, discard the lemongrass and kaffir lime leaves from the rice.
- Make the slurry:
- Place butter in a large bowl and whisk until soft and smooth.
- Add thick curd, coconut milk and whisk to combine.
- Place rice flour in the mix to make a thick slurry.
- Prepare the tahdig layer:
- Take ¾ cup of the cooked rice, ¼ tsp of black pepper powder and salt and place it in the bowl of slurry.
- Bring it all together and mash it slightly till the mix is homogenous. Do not mash it completely.
- Prepare the coconut and lemon rice layer:
- Mix the remaining rice with ½ cup of coconut milk, lemon zest, finely chopped chili, ¼ tsp black pepper powder, coriander and salt.
- Assemble and cook:
- Heat 2 tbsp of butter in a 7-inch non-stick pan on a low flame.
- Fry the cashews until golden. Remove fried cashews from the pan and mix it with the rice mix with chili and coriander (not the slurry mix)
- In the same non-stick pan, place the slurry rice.
- Press the mix gently with the back of the spoon to get an even compact layer covering the base of the pan.
- For the top layer, place the coconut and lemon rice mix over the slurry rice layer and spread it firmly and evenly covering the entire pan.
- Cover the pan with a lid and cook on a low flame for 20-25 minutes.
- It will be done when you can hear a faint crackling sound off the pan. Turn off the flame and let it cool for 2 minutes.
- Flip the rice onto a plate and serve immediately.
Notes
- This recipe will work best with the non stick pan.
- Pressing both the slurry layer and the rice layer gently but firmly in the pan will ensure a pie like structure at the end of the cook.
- Substituting any ingredient in the slurry may not yield the similar result.
- It is important to cook the rice on a low flame throughout to get a golden crispy layer at the bottom.
- Another way to check the doneness of the golden bottom layer is to slightly lift the tahdig towards the end of the cooking time. However, that can break the pie but it will still taste delicious.
- Take the cooking time as an estimated time here as criteria for low flame with each gas stove varies. I had a perfectly golden layer at a 21-minute mark. You will be able to hear the crackling sound with a buttery coconutty smell when it is almost done.
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