 Ingredients
1 cup long grain rice
1 cup coconut milk (refer note)
1 tbsp. broken cashew bits
3 green chillies slit
1 stalk curry leaves
1/2 tsp. each cumin and mustard seeds
1 tsp. urad dal
2 tbsp. grated fresh coconut
1 tbsp. coriander chopped
2 tbsp. oil
Salt to taste
Lemon to taste
Method:
Wash and soak rice in salted water for 30 minutes. Drain rice in colander, keep water aside. Heat oil in a heavy saucepan. Add urad dal, seeds, cashews, and let it splutter. Add chillies and curry leaves, stir, and add rice to it. Now stir very gently, with a wide spatula till oil coats rice evenly. Add coconut milk and 1 1/2 cups drained water. Add a little more salt. Bring to a boil, reduce heat, simmer covered. Stir occasionally. When done 3/4, add lemon. Mix very gently. Simmer until water evaporates. Add more water in between if required. Garnish with coriander and coconut before serving.
Making time: 45 minutes
Makes: 4 servings
How to make coconut
milk:
Soak 1 grated coconut in 2 1/2 cups water for 1 hour. Grind in a mixie using same water. Strain to extract the milk. Repeat process with the residue twice. Press out till residue is crumbly. Use milk as mentioned in recipes. Makes 3 cups milk.
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