I was intrigued by the name initially when I saw this recipe from Mrs. Mano on the web but when my mother said that this is almost how she makes her 'Coconut Milk Rice'- which I love, I didn't hesitate to try. This is definitely not for the calorie-conscious but it tastes really good so it could be an occasional indulgence.
Basmati Rice - 1 cup
Onion (big) - 1, sliced thin
Green Chillies - 4 or 5, slit into two
Cardamom - 1
Cinnamon - 1 inch piece
Clove - 1
Cumin Seeds - 1.5 tsp
Curry Leaves - 2 to 3 stalks, chopped
Coriander Leaves - 1/4 cup, chopped
Mint Leaves - 1/4 cup, chopped
Garlic - 1/2 tsp, chopped
Ginger - 1/2 tsp, chopped
Ghee - 2 to 3 tbsp
Coconut Milk - 3/4 cup
Water - 1 cup
Biryani masala powder - 1/2 tsp (optional)
Salt, to taste
1. Wash and soak rice for 20 minutes. Drain and fry in 1 tsp of oil till fragrant.
2. In a pressure cooker, heat the ghee, add cumin seeds, cardamom, cinnamon, cloves and fry for a few seconds.
3. Add the sliced onions, g. chillies, ginger and garlic and saute till golden brown. Then add the chopped curry, coriander and mint leaves. After a few seconds, add the rice and salt. Add the Biryani masala powder at this stage, if using.
4. Add the 1 cup of water and 3/4 cup of coconut milk, even if you go less on the quantity of coconut milk, make sure that the total of water and coconut milk adds up to 1.75 cups.
5. Close the pressure cooker, put on the weight and keep it on a medium flame for about 5 to 6 minutes * there should be no whistle *. Switch it off and leave the cooker untouched for at least 20 minutes. This will ensure that the rice is well cooked and not overly done.
6. Serve with chopped coriander leaves and fried onions or cashews as garnish. Since this is a mildly flavored rice, it goes well with all gravies and kurmas.