Friday, 26 August 2011

Coconut Rice (Traditional Fare)



Very traditional, yet, very special even now. The best combination is the meat ball curry or pork vindaloo.
There are numerous ways of making this. Here’s one.


INGREDIENTS:
Basmati rice: 2 cups or any aromatic rice
Coconut milk: 4 cups
Onions: 2 sliced fine
Cardamom: 2
Cloves: 4
Cinnamon: 1” piece
Bay leaf: 1
Whole black pepper corns: 10
Turmeric powder: 1/4tsp
Ginger-garlic paste: 1 tsp
Oil: 2 tbsps
Salt to taste

METHOD:

Wash & drain rice.
Heat oil, fry the whole spices, pepper & bay leaf. Then add onions.
Fry them brown  & add ginger-garlic paste.
Now add turmeric powder & the rice. Fry well & pour coconut milk.
Add salt, cover & cook till done. Stir occasionally.
If using a pressure cooker, which is easier, use only 3 cups coconut milk for 2 cups rice.
(1 ½ cups liquid for 1 cup rice)
 Cook for one whistle, cool cooker, stir rice & serve. 
  

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