Ingredients
1 cup long grain rice
1 cup coconut milk (refer note)
1 tbsp. broken cashew bits
3 green chillies slit
1 stalk curry leaves
1/2 tsp. each cumin and mustard seeds
1 tsp. urad dal
2 tbsp. grated fresh coconut
1 tbsp. coriander chopped
2 tbsp. oil
salt to taste
lemon to taste
Method
- Wash and soak rice in salted water for 30 minutes.
- Drain rice in colander, keep water aside.
- Heat oil in a heavy saucepan.
- Add urad dal, seeds, cashews, stir till spluttering.
- Add chillies and curry leaves. Stir, add rice.
- Stir very gently, with a wide spatula till oil coats rice evenly.
- Add coconut milk, 1 1/2 cups drained water.
- Add salt, keeping in mind the water was salted.
- Bring to a boil, reduce heat, simmer covered.
- Stir occasionally. When done 3/4, add lemon.
- Mix very gently. Simmer till done and all water evaporates.
- Add more water in between if required.
- Garnish with coriander and coconut before serving.
- Serve hot with raita, kadhi or rasam.
Making time: 45 minutes
Makes: 4 servings
Shelflife: Best fresh
Note:
How to make coconut milk:
Soak 1 grated coconut in 2 1/2 cups water for 1 hour. Grind in a mixie using same water.
Strain to extract the milk. Repeat process with the residue twice. Press out till residue is crumbly.
Use milk as mentioned in recipes.
Makes 3 cups milk.
Rice Index
