One-pot meals had always been my go-to option on those busy weekday evenings. Its quick n’ fuss-free, comforting, nutritious, and often can be very sumptuous based on the ingredients you choose. Continue reading
This is one of my favorite rice dishes. It’s actually been one since a child. I first had this at my then neighbor’s house in Bangalore. Ever since I have fallen in love with this rice dish and mom or I have never been able recreate that taste like the Aunt in the neighbor did. Yet here’s something very close though.
I don’t know for some reason I have never made this ever since I started to blog. Well better late than never; here I am with rice dish that is so moist, delicious, full of wonderful flavors of the whole spices and moreish!
You will need –
- Basmati rice – 1 cup
- Coconut milk – 1 cup (I used the store brought)
- Water – 1 cups
- Onion – 1 small, thinly sliced
- Garlic paste – 1 teaspoon
- Ginger paste – 1 teaspoon
- Green Chili – 1 slit length wise
- Fennel seeds – ½ teaspoon
- Cardamom – 2
- Cinnamon – 1 small stick
- Clove – 1
- Bay leaf – 1
- Ghee/ clarified butter – 1 tablespoon or as required
How to –
Wash the rice and soak for 15 minutes.
Heat the pan and add the Ghee. Once the ghee is heated, tip in the spices (Fennel seeds, cardamom, cinnamon, clove and bay leaf) and fry till the raw spell is gone.
Add the onions, chili and ginger-garlic paste. Fry till the onion turns pink and the raw smell of ginger-garlic is gone. Please make sure not to burn them as this will change the color of the rice when you cook. Once done add the rice in and fry till the rice doesn’t stick to each other ensuring the rice not turning brown.