| Recipe Name:
Coconut milk rice |
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| Category:
Indian Regional |
Sub Category:
Tamil Nadu |
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| Prep Time |
Cook Time |
Serves |
| 25 mins |
30 mins |
10 |
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Ingredients: |
| Basmati rice |
|
3 cups(soaked in water and drained) |
| Onion |
|
1½ nos(cut very thin lengthwise) |
| Tomato |
|
4 nos |
| Green chillies |
|
6 nos |
| Coriander leaves |
|
1/2 bunch(finely chopped) |
| Mint leaves |
|
1/4 bunch(finely chopped) |
| Ginger garlic paste |
|
2½ tbsp |
| Cloves |
|
4 nos |
| Cinnamon |
|
2" stick |
| Cardamom |
|
4 nos |
| Bay leaves |
|
A few |
| Oil |
|
2 tsp |
| Butter |
|
1 tsp |
| Thick coconut milk |
|
3 cups |
| Thin coconut milk |
|
2½ cups |
| Salt |
|
as reqd |
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|
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Method: |
- Heat oil in a pan.
- Add cloves, bay leaves, cinnamon and cardamom.
- Add onion and saute it for 10 mins.
- Add green chillies and saute further for 10 mins.
- Add coriander and mint leaves.
- Saute, till the onions become brownish.
- Add ginger-garlic paste and saute well.
- Add tomatoes and fry it well and make it into a thick paste.
- Add salt.
- When the oil starts to separate, add 5½ cups of coconut milk and bring them to boil.
- Add the drained rice into the above boiling coconut milk.
- Lower the flame to medium.
- Saute the rice with a long spoon.
- When the rice and milk are in the same level, cover it with a lid.
- Preheat the oven to 350 degree.
- Keep the coconut milk rice in the oven for 15 mins.
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