Ingredients:
2 cups basmati rice, washed, soaked for 30 minutes
1 tbsp. ginger grated
1 tsp. cumin seeds
1/4 cup coconut grated finely
2 stalks curry leaves
1 tbsp. milk
salt to taste
2 tbsp.butter
1 tbsp. oil
Method:
- Soak grated ginger in 2 tbsp. water, keep aside for 15 minutes.
- Put 4 cups water to boil rice, add salt.
- Strain ginger, keeping residue and water separately.
- Add ginger water to boiling water.
- Add rice, bring back to boil on high flame.
- Add 1 tbsp. butter, cook till rice is just done, but not mushy.
- When done, spread out in a plate to cool a bit.
- Heat remaining butter, and oil in a saucepan.
- Add cumin seeds, curry leaves, ginger residue.
- Allow to splutter, add coconut, stir and pour onto rice.
- Blend well by mixing with fingers of both hands, gently.
- Transfer to ovenproof dish and cover.
- Before serving, sprinkle a tbsp. of milk over rice.
- Place in preheated oven at 250oC for 10 minutes.
- Serve hot with moong dal or kadhi.
Making time: 30 minutes
Makes: 4-5 servings
Shelflife: 1 day
Ginger Dishes
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