Toasted Coconut and Spiced Chickpea Rice Pilaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Fragrant basmati rice cooked with toasted coconut and spiced chickpeas, delivering a satisfying and aromatic side dish inspired by Sri Lankan flavors. This sri lankan-inspired rice & grains ready in about 55 minutes pairs basmati rice, water, canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups basmati rice
• 3 cups water
• 1 cup, drained and rinsed canned chickpeas
• 1/2 cup fresh grated coconut
• 1 small, finely chopped onion
• 8 leaves curry leaves
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 small cinnamon stick
• 3, crushed cardamom pods
• 3 whole cloves
• 1/2 tsp turmeric powder
• 1, slit green chili
• 3 tbsp vegetable oil
• 1 tsp salt

Instructions

1. Step 1: Rinse 1 1/2 cups basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
2. Step 2: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds, cooking until they begin to pop, about 1 minute.
3. Step 3: Add 1 small finely chopped onion, 8 curry leaves, 1 small cinnamon stick, 3 crushed cardamom pods, 3 whole cloves, and 1 slit green chili. Sauté for 4-5 minutes until the onion softens and spices are fragrant.
4. Step 4: Stir in 1/2 cup fresh grated coconut and 1 cup drained canned chickpeas. Cook for 3-4 minutes, stirring occasionally, until the coconut toasts lightly and chickpeas are heated through.
5. Step 5: Add the drained rice and 1 tsp turmeric powder to the pot, stirring gently to coat the rice with the spices and coconut mixture.
6. Step 6: Pour in 3 cups water and 1 tsp salt, then bring to a boil over high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove from heat and let the rice rest covered for 10 minutes. Fluff with a fork before serving as a fragrant side dish.