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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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My mother used to make this with Curried Meatballs and Potatoes. It comes from Hyderabad, India and it's a quick and easy variation on plain steamed rice. Ingredients:
2 cups basmati rice (or long grained rice) |
4 cups water |
1 tablespoon canola oil (or veg oil) |
1 inch cinnamon |
3 cloves |
2 cardamoms |
1/4 teaspoon garlic |
1/3 teaspoon turmeric |
salt |
2 tablespoons of grated creamed coconut |
1/2 medium onion, very finely chopped |
Directions:
1. Heat the oil and saute onions, cinnamon, cloves, cardamoms until onions are golden brown.
2. Add the rice and stir till they look translucent (just a minute or two).
3. Add water, salt, coconut, and turmeric.
4. Bring to the point of boiling (when you see a bubble or two, turn the heat down to medium and cover and cook until all the water has been absorbed).
5. Turn off the heat.
6. Let it sit covered for about 15 min before serving.
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