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Recipe: Coconut Rice
INSTRUCTIONS
On medium high heat: add 1 tbsp of gingelly oil and 1 tbsp of ghee. Once heated, add 1 tbsp fennel (sauté).
Then add whole spices (bay leaf, cinnamon, cloves, star anise, cardamom pods).
Once aromatic, add in green chillies and sauté. To this add ½ cup of carrot/green peas and sauté.
Once sautéed, add the drained rice and stir.
Then add your coconut milk.
Reduce heat to medium flame and cover with a lid
Cook the rice for approximately 10 minutes, occasionally stirring in between.
After about 10 minutes, the rice will be infused with the flavours of the coconut milk and the spices.
INGREDIENTS
:
1 cup basmati rice (cleaned, soaked for 10 minutes and drained)
½ cup of carrot/green peas mix)
1 tbsp gingelly oil/sesame oil
1 tbsp ghee
1 tbsp fennel
1 bay leaf
1 thumb size piece of cinnamon
2 cloves
2 star anise
2 cardamom pods
2-3 pieces of green chillies (chopped)
1 can of coconut milk
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