2 cups coconut milk

3 Tbsp oil

4 pepper corns

1 cup carrot – finely shredded

2 cups rice – soaked for an hour

1 tsp garlic-ginger paste

Salt to taste

1 bay leaf

Fried cashew nuts and raisins

1 cup onion – thinly sliced

4 cardamoms

Onions – thinly sliced and browned crisp in ghee or oil

Green chilli paste to taste

1 tsp cinnamon – broken small

4 cloves


Heat oil and add bay leaf, carrot and sliced onions. Fry till vegetables look coated with the oil.

Add green chilli, ginger and garlic and stir-fry a few times.

Add the drained rice, stir-fry to mix well, and add coconut milk, salt and one cup water.

Mix and bring to a boil. Cover, lower the heat and cook till water is absorbed and rice is cooked through (10-15 minutes).

Serve hot garnished with the onions, cashew nuts and raisins.

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