Coconut milk Rice
Ingredients
- Regular Rice-1½ cup-Water Ratio 1: 1.5
- Coconut oil -2 tbsp
- Ghee- 1 tbsp skip if you are vegan
- Mustard seeds- 1tsp
- Onion chopped- 1/2 cup
- Green Chilly -4
- Ginger Garlic paste-1tbsp
- Bay leaf -1
- Stone flower -3
- Cinnamon- 2 1-inch
- Cloves-5
- Cardamom-4
- Star Anise -1
- Curry leaves- few
- Mint leaves- one full hand
- Salt- req
Instructions
Preparation:
- Wash and soak the rice for 10 min.
- Take 1 ½ cup of grated coconut, add water, extract 1 ½ cup coconut milk.
Method:
- Heat a pressure cooker pan with coconut oil, ghee. add, mustard, curry leaves, cinnamon, cardamom, cloves, star anise, fennel seeds, and sauté it.
- Add ginger-garlic paste and sauté well until raw smell goes.
- Add chopped onion, green chilli. mint leaves, Saute well until onion turns glossy.
- Add 1 -1/2 cup coconut milk and 1cup water and mix well.
- Add Rice and Check for salt, Mix well.
- Close the lid and cook for 5 whistles in low flame for regular rice.
- Turn off the flame and rest for 10min.
Pictorial step by step Method:
- Heat a pressure cooker with oil, ghee, cinnamon, cloves, star anise, stone flower, bay leaves, cardamom, and sauté well.
- Add ginger & garlic paste and sauté well until raw the smell goes.
- Add green chili, chopped onion, salt. sauté well, until onion turns glossy.
- Add a mint leaf, sauté well.
- Add 1 -1/2 cup coconut milk and 1cup water and mix well. Cook for 2 min.
- Check for salt, close the lid, and cook for 5 whistles in low flame. turn off the flame and rest for 10 min.
Notes
(20min soaked basmati rice -1 whistle in low flame rest for 10 min; 20min soaked
Seeraka samba rice -3 whistle in low flame and rest 10 min )
Seeraka samba rice -3 whistle in low flame and rest 10 min )