 Ingredients
3 cups - long grain rice
4 tbs - ghee or butter
2 - medium onions, finely sliced
6 - cloves
20 - black peppercorns
12 - cardamom pods, bruised
1 tsp - ground turmeric
3 tsp - Salt
5 cups - Coconut milk
2" Rampe leaf (pine leaf) / bay leaf
Method:
Wash the rice and drain thoroughly. Heat butter on a saucepan. Add onions and fry until golden brown. Add cloves, cardamom, peppercorns, salt, turmeric and
rampe / bay leaves. Add the rice and fry until the rice is well coated with butter and turmeric (stir constantly). Add coconut milk and bring to a boil. Reduce heat, cover with a lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid. When rice is cooked, the spices and leaves used will have surfaced to the top. Remove and serve hot with curries.
More this week: Tasty Chicken Rolls
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