1 cup (200 g) 7 oz Rice, long-grained, washed
2 cups (200 g) 7 oz Coconut (nariyal), grated
1 tbsp (15 g) Ghee
1 Onion, medium-sized, finely sliced
4 Cloves (hung)
2 Cinnamon (dalchini), 1 inch sticks
2 Green cardamom (choti elaichi)
1/4 tsp Turmeric (haldi) powder
1/4 tsp Sugar
1 1/2 tsp (6 g) Salt
1 Onion, medium-sized, thinly sliced, fried
8 - 10 Cashew nuts (kaju), fried
1 tbsp (10 g) Raisins (kishmish), fried
2 cups (200 g) 7 oz Coconut (nariyal), grated
1 tbsp (15 g) Ghee
1 Onion, medium-sized, finely sliced
4 Cloves (hung)
2 Cinnamon (dalchini), 1 inch sticks
2 Green cardamom (choti elaichi)
1/4 tsp Turmeric (haldi) powder
1/4 tsp Sugar
1 1/2 tsp (6 g) Salt
1 Onion, medium-sized, thinly sliced, fried
8 - 10 Cashew nuts (kaju), fried
1 tbsp (10 g) Raisins (kishmish), fried
method
1. Blend the coconut with 2 cups of warm water to extract 2 cups of coconut milk. Keep aside.
2. Heat the ghee in a pan; saute the onion, cloves, cinnamon sticks, and green cardamom for approximately 3 minutes.
3. Add rice and stir-fry for 1 minute. Add turmeric powder, sugar, salt, and coconut milk. Stir well. Bring the mixture to the boil. Lower heat and simmer till the rice is cooked.
4. Serve garnished with fried onion, cashew nuts, and raisins.
2. Heat the ghee in a pan; saute the onion, cloves, cinnamon sticks, and green cardamom for approximately 3 minutes.
3. Add rice and stir-fry for 1 minute. Add turmeric powder, sugar, salt, and coconut milk. Stir well. Bring the mixture to the boil. Lower heat and simmer till the rice is cooked.
4. Serve garnished with fried onion, cashew nuts, and raisins.
serving amount
serves: 3
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