3 tablespoon ghee
1 teaspoon cumin seeds
1 pinch turmeric
4 black peppercorns
2 black or brown cardamom pods
2 cup dried coconut
2 cup brown rice
3 3/4 cup water
1 1/2 teaspoon salt
1 tablespoon chopped almonds
Directions: How to Cook Coconut Rice (Pandya)
Presoak rice for an hour & then rinse well, pick out the dirt. Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute. Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes. Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked. Garnish with cashews, raisins & almonds. Serve with any main curry.
Recipe by: Michael Pandya, "Indian Vegetarian Cooking"
Recent comments and reviews for this recipe:
| Chanelle writes:|
I really think you should have pictures with your recipes, this was terrible.
Posted on 01 Oct 2009, 19:39 ET
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