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Ingredients :
Serves 6
3
cups long grain rice
4
tablespoons ghee
2 onions, sliced finely
6 cloves
20 black peppercorns
12 cardamom pods, bruised
1
1/2 teaspoons turmeric, ground
3
1/2 teaspoons salt
10 curry leaves
1
stalk dried lemon grass
4
pieces pandanus leaves
5
cups coconut milk
Method :
Wash the rice and drain thoroughly. Heat
up a wok with ghee and add in the onion. Fry until the onions is golden
brown. Add cloves, peppercorns, turmeric, cardamom pods, curry leaves,
salt, pandanus leaves and lemon grass. Add the drained rice and fry for
2-3 minutes, stirring constantly until the rice is well coated with ghee
and turmeric. Add coconut milk and bring to the boil. Reduce heat, cover
with a lid and cook for 20-25 minutes without opening the cover. When
rice is cooked, the spices will be at the top. Remove the spices and
leaves used for flavoring. Fluff up the rice lightly with a wooden fork.
Serve hot with curries and other accompaniments for a sumptious meal.
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