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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My mouth is watering even as I am typing it out:) Ingredients:
2 cups rice |
2 cups coconut milk |
1 onion, chopped |
1 piece ginger (1-inch) |
2 tomatoes, peeled and diced |
1 bay leaf |
4 cloves |
1 piece cinnamon stick (1-inch) |
1 onion, cut into thin rings |
1/2 teaspoon turmeric powder |
1 teaspoon pepper |
12 cashews, fried |
salt |
4 tablespoons oil |
Directions:
1. Fry onions which are cut into rings till they are crisp.
2. Keep aside.
3. Now heat oil.
4. Add the bay leaf, cinnamon stick and cloves.
5. Then add the chopped onions and ginger till soft.
6. Add the tomatoes and cook for 5 minutes.
7. Add turmeric powder and pepper.
8. Now add rice and salt.
9. Pour in the coconut milk.
10. Allow to boil.
11. Cook the rice on a low flame till tender and dry.
12. Garnish with the fried onion rings and cashews.
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