Coconut milk - Thengai pal - 1 cup
Raw rice/Basmati rice - Pacharisi/Basmati arisi - 1 cup
White onion - Vellai vengayam - 1 no. (Big size)
Ginger - Inji - small quantity
Garlic - Poondu - 3 flakes
Cashew nuts - Munthiri paruppu - 5 nos.
Garam masala powder - Masala thul - 1 tea spoon
Green chillies - Pachai milagai - 3 nos.
Cumin seeds - Jeeragam - 1 table spoon
Ghee - Nei - 1 table spoon
Salt to taste
Oil for frying
- Chopp onions and make ginger-garlic paste. Grind coconut and extract milk from it. Grind green chillies, cumin seeds and cashew nuts and make a paste.
- Heat ghee and oil in a pan/kadai, add cumin seeds, ginger-garlic paste, onions, garam masala powder, little salt, and then the coconut paste. Now add rice to it mix well. Add 2 cups of water. Boil it for some 20 minutes.
Hot, tasty coconut milk rice is ready. It can be served with any kind of pachadis, paneer butter masala, pakoda kuruma. It can be served for 2 people. It requires 30 minutes to cook.
Note: Garam masala powder can be made at home. I have mentioned in podi varieties. It can be got readymade from shops.
Optional: Leema beans or any vegetables can be added to taste. Ingredients can be added/removed.
Welcome to the church of the Holy Cabbage