Ingredients
|
Quantity
|
Basmati rice
|
2 cups
|
Butter
|
5 tbsp
|
Coconut
|
1 (medium)
|
Salt
|
to taste
|
Cashew nuts
|
15
|
Onion
|
1 (medium)
|
Water
|
3 ½ cups
|
Cinnamon stick
|
1”
|
Cardamom
|
3
|
Cloves
|
4
|
Turmeric
|
1 pinch
|
Wash Basmati rice, drain and keep aside. Meanwhile remove meat
from the coconut, cut it into 1 inch cubes, add 3 cups water to it and grind it
thoroughly. Filter this mixture and retain the liquid. Keep it aside.
In a deep skillet, heat butter on low. Then add cardamom,
cinnamon, turmeric, cloves, cashew nuts. Fry until cashew nuts are pale brown.
Add finely chopped onion and add the Basmati rice when onions are brown. Stir
for five minutes. Then add salt and coconut milk which was extracted above and
raise the heat to high. When the liquid starts boiling, lower heat, cover with
a lid and simmer. Stir occasionally and simmer until all the liquid is absorbed.
Note: You might have noticed that in this recipe
we have used only 2 cups of Basmati rice for four servings while in the other
rice recipes we have used 2.5 cups for the same four servings. The reason for
this is that coconut rice is more rich and feels heavier than the other rice dishes.
Hence 2 cups will do for 4 servings.