Ingredients

500 grams (2 cups) Basmati or other long grain rice
2 tbsp ghee
1 medium onion, finely sliced
6 cardamoms
6 cloves
8 peppercorns
1 tsp turmeric
2 inch piece lemon grass
2 inch piece cinnamon
2 1/2 cups chicken stock
1 cup coconut milk
2 level tsp salt

Method

Wash and drain the rice. Set it aside. Heat ghee in a large
saucepan. Add the onion and fry until transparent. Add all
the ingredients including the rice. Fry, stirring constantly
for 2-3 mins.

Put into a rice cooker or pot. Pour in chicken stock and
coconut milk. Cook until the moisture evaporates. When the
rice is cooked, the spices will emerge on the top. Remove
the spices and stir slightly with a fork.

Transfer to a serving dish and serve hot. Print this recipe       Email this recipe

© Malini's Kitchen :: Sri Lanka Recipes