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| Main ingredients | Basmati rice, Ghee, Green cardamoms, Black peppercorns, Cloves, Onions, Curry leaves, Lemongrass stalk, Pandan leaves, Coconut milk, Fried onions |
| Cuisine | Sri Lankan |
| Course | Rice |
| Prep time | 30-35 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups Basmati rice, soaked for 30 minutes and drained
- 2-3 tablespoons ghee
- 3-4 green cardamoms
- 6-8 black peppercorns
- 2-3 cloves
- 2 medium onions, sliced
- 10-15 curry leaves
- 1 inch lemongrass stalk, roughly chopped
- 2 pandan leaves, roughly chopped
- ½ teaspoon turmeric powder
- Salt to taste
- 3 cups thin coconut milk
- Fried onions for garnish
Method
- Heat ghee in earthenware pot, add green cardamoms, black peppercorns and cloves, mix and sauté till fragrant.
- Add onions, mix and sauté till translucent.
- Add curry leaves, lemongrass and pandan leaves and mix well. Add turmeric powder, mix and sauté for a few seconds.
- Add drained rice, mix and sauté for 2-3 minutes.
- Add salt and coconut milk and mix well. Once the mixture comes to a boil, cover and cook on medium heat for 10-12 minutes or till the rice is done.
- Transfer onto a serving plate and serve hot garnished with fried onions.
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