Andhra Hot Coconut Rice

• 4 dried red New Mexico chiles, stems removed, crushed
• 4 fresh jalapeno or serrano chiles, stems removed, finely chopped
• 2 cups (475 ml) freshly grated coconut
• 2 cups (475 ml) cooked rice
• 1 tsp (5 ml). salt
• 1 tsp (5 ml). mustard seeds
• 2 tsp (10 ml). peanuts
• 2 tsp (10 ml). cashews
• 1/2 cup (125 ml) vegetable oil
• several fresh whole red and green chiles for garnish

1. Roast the coconut in a dry frying pan until it is golden brown, then mix in the rice and salt.
2. Set aside.
3. Heat the oil and fry the mustard seeds, peanuts, and cashews, but take care they do not burn.
4. Pour the seasoning mixture over the rice and coconut, and
5. mix well.
6. Garnish with the whole red and green chiles.

red new mexico, fresh jalapeno, coconut, rice, salt, mustard seeds, peanuts, cashews, vegetable oil

Taken from online-cookbook.com/goto/cook/rpage/001814 (may not work)