Coconut Milk Rice
* For Rice *
4 cups Basmati rice
2 tbsp vegetable oil
1 tbsp ghee
4 cups water
1/2 tsp salt
1 cinnamon stick
3 cardomom pods
1 star anise
1 bay leaf
3 tbsp ghee / oil
* Veg Mix *
50 g butter / ghee + 1 tbsp oil
3 cloves + 2 cardomoms
2 red onions (thinly sliced)
2 green chillies ( half slit)
4 garlic cloves (paste)
A piece of ginger (paste)
2 carrots( peeled & cubed)
1 cup frozen peas
1/2 tsp turmeric powder
1 tsp coriander powder
2 cups coconut milk
Salt to taste
1 tsp garam masala
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves.
Heat butter+oil in a sauce pan & fry spices.
Add sliced onions & fry till light golden brown.
Then add green chilli along with ginger garlic paste.
Add turmeric powder along with cubed carrots & peas.
Fry for few minutes & then add coconut milk.
Cover & cook ( 2mn) & keep aside .
Boil 4 cups of water with salt & keep aside
Heat ghee+ oil in a sauce pan.
Add basmati rice & stir.
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat.
When rice is 3/4 cooked , add prepared vegetables in coconut milk.
Cover & coook for another 5 mn.
Stir occassionaly with a wooden spatule.
Garnish with garam masala & chopped leaves (coriander & mint ).