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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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We love this rice dish, but you must promise me not to lift the lid as it cooks (I know the disasterous results of that) or read the nutritional panel. A bit high in cals, but worth it occasionally! Ingredients:
3 cups long grain rice |
4 tablespoons ghee (i use butter) |
2 medium onions, sliced |
6 whole cloves |
20 whole peppercorns |
12 cardamom pods, bruised |
1 1/2 teaspoons ground turmeric |
3 1/2 teaspoons salt |
12 curry leaves |
1 stalk fresh lemongrass or 2 strips fresh lemon rind |
1 1/4 liters coconut milk |
Directions:
1. Wash rice and drain thoroughly.
2. Heat the ghee in a large, heavy based saucepan.
3. Add the onion, and fry until it begins to turn golden brown.
4. Add the cloves peppercorns, cardamon pods, turmeric, salt, curry leaves and lemon grass.
5. Add the rice and fry, stirring continuously for 2-3 minutes, until the rice is well coated with ghee and turmeric, Add the cocnut milk and bring to the boil.
6. Lower heat, cover and cook for 20-25 minutes without lifting the lid.
7. When the rice is cooked, the spices will have risen to the top.
8. Remove spices and leaves used for flavouring and fluff the rice up with a fork Serve hot as part of an indian or Sri Lankan style meal.
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