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| Main ingredients | Basmati rice, Coconut milk, Ghee, Cumin seeds, Bay leaf, Cinnamon, Green cardamoms, Cloves, Black peppercorns, Ginger, Green chillies, Cashewnuts, Onion, Green peas, Carrot, Fresh coriander leaves, Fresh mint leaves, |
| Cuisine | Tamilnadu |
| Course | Rice |
| Prep time | 50-55 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups basmati rice, soaked for 30-40 minutes and drained
- 3 cups thin coconut milk
- 2-3 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- ½ inch cinnamon
- 3-4 green cardamoms
- 2-3 cloves
- 6-8 black peppercorns
- ½ inch ginger, chopped
- 2-3 green chillies, chopped
- 6-8 cashewnuts, roughly chopped
- 1 large onion, sliced
- Salt to taste
- ¼ cup blanched green peas
- 1 medium carrot, peeled and cut into ½ cm pieces
- 2-3 tablespoons chopped fresh coriander leaves
- 2-3 tablespoons chopped fresh mint leaves
- Fresh coriander sprig for garnish
Method
- Heat ghee in a deep non-stick pan, add cumin seeds and once they start to change colour, add bay leaf, cinnamon, green cardamoms, cloves, black peppercorns, ginger and green chillies, mix and sauté for 30 seconds.
- Add cashewnuts, mix and sauté for 1 minute. Add onion and salt, mix and sauté till golden brown. Add green peas and carrot and mix well. Add drained rice and sauté for 1 minute.
- Add thin coconut milk and mix well. Once the mixture comes to a boil, cover and cook on low heat for 10-15 minutes.
- Let the rice rest for 10-15 minutes. Sprinkle coriander leaves and mint leaves and mix well with light hands.
- Transfer onto a serving plate, garnish with a coriander sprig and serve hot.
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