Coconut milk rice
| Number of servings: 4 |
 |
This is a simple dish made in Southern India |
| List of ingredients: | |||
|---|---|---|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| 4 | cups | basmati rice | |
| 3 | cups | coconut milk | |
| 3 | cups | water | |
| 1 | cup | sliced onions | |
| 7 | nos | green chillies | |
| 1/2 | cup | whole peeled garlic | |
| 2 | nos | cinnamon | |
| 2 | nos | cloves | |
| 2 | nos | cardamom | |
| 2 | tbsp | oil | |
| 1 | tsp | ghee | |
| Cooking procedure |
|---|
| First grind the green chillies to a paste. Cut onions to thin slices. Cut the garlic into thin pieces. Heat oil and ghee in a big vessel or the pressure cooker,then add the cinnamon,cloves and cardamom. Add the onions ,when it turns gloden brown add the garlic and fry for few minutes . Add the ground green chillies and fry for some time. Now add the coconut milk and water. Bring to boil and add salt to it. Then add the rice and pressure cook until one whistle or until rice is done. Fry cashew in little ghee and add to rice once it is done . Garnish with fresh coriander leaves. |
| Any additional information: |
| You can add fried bread pieces after rice is done or vegetables of your choice
before
adding rice. Goes well with onion raitha or vegetable kurma or chicken curry Coconut milk preparation: Grind in a mixie 1 grated coconut in 2 1/2 cups water for 5 minutes. Strain to extract the milk. Repeat process with the residue twice. Press out till residue is crumbly. Use milk as mentioned in recipes. Makes 3 cups milk. Photo From:www.sanjeevkapoor.com |
| Other recipes that go well with this one: | Minced goat or lamb urundai kulambu Chicken kurma PepperChicken (Chetinad) Tangy chicken curry Chicken fry Mutton Fry (Goat or lamb fry) Mint Chicken Curry |
