Author Notes
Every since I discovered basmati rice with whole spices, I haven't looked back. Easy, scented and packed with flavour.... —Kitchen Butterfly
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Ingredients
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1 tablespoon
butter or ghee
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1 teaspoon
coriander seeds
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1 teaspoon
cumin seeds
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1
cinnamon stick
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2
cloves
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400ml
coconut mil
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200ml
water
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400g
basmati rice (soaked for 10 minutes, rinsed and drained
Directions
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Put butter/ghee in a pan and heat till melted
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Add spices to melted butter/ghee and heat through till fragrant
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Add coconut milk, water and tumeric to spice mix and then add rice.
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Stir again and bring the pot of rice to the boil, covered. Once it reaches the boil, turn down the heat and let simmer, about 15 minutes.
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If rice is not cooked, add a bit more water and cook for another 5 minutes. Once ready, turn off heat, take off cover and place a tea towel over pot
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Serve with steamed carrots and green beans and a curry
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