Ingredients Jump to Instructions ↓

  1. 3 cups long grain rice

  2. 4 tablespoons ghee (I use butter)

  3. 2 medium onions , sliced

  4. 6 whole cloves

  5. 20 whole peppercorns

  6. 12 cardamom pods , bruised

  7. 1 1/2 teaspoons ground turmeric

  8. 3 1/2 teaspoons salt

  9. 12 curry leaves

  10. 1 stalk fresh lemongrass or 2 strips fresh lemon rind

  11. 1 1/4 liters coconut milk

Instructions Jump to Ingredients ↑

  1. Wash rice and drain thoroughly.

  2. Heat the ghee in a large, heavy based saucepan.

  3. Add the onion, and fry until it begins to turn golden brown.

  4. Add the cloves peppercorns, cardamon pods, turmeric, salt, curry leaves and lemon grass.

  5. Add the rice and fry, stirring continuously for 2-3 minutes, until the rice is well coated with ghee and turmeric, Add the cocnut milk and bring to the boil.

  6. Lower heat, cover and cook for 20-25 minutes without lifting the lid.

  7. When the rice is cooked, the spices will have risen to the top.

  8. Remove spices and leaves used for flavouring and fluff the rice up with a fork Serve hot as part of an indian or Sri Lankan style meal.


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