Ingredients
- 1 ts ghee
- 1 onion, finely chopped
- 2 green chilli, slit
- 1 cinnamon stick
- 4 cloves
- 2 green cardamon pods
- 1 bay leaf
- 1/2 ts ginger paste
- 1/2 ts garlic paste
- 1 cup rice
- 1 1/2 cups coconut milk
- salt to taste
- 2 tbs coriander leaves, chopped
Preparation
1. Add ghee, onion, green chilii, whole spices in a pot. Heat the pot on highest level up to the roasting window. Switch to a low level and roast until the onions turn golden brown in color.
2. Add ginger and garlic paste, washed rice and roast for a minute.Add coconut milk, salt to taste and coriander leaves. Close the pot with Secuquick softline.
3. Heat the pot on highest level up to the soft window, switch to a low level and cook in soft area for approx. 1 minute. When the cooking time is completed, place the pot in a separate inverted lid to depressurize by itself.
4. Remove Secuquick and serve hot with chicken gravy.
Tip
- If you use a very thick coconut milk, please add a 1/2 cup of water additionally.
- Use coconut oil in place of ghee to enhance the flour of the rice.
This recipe has been tested and approved by AMC.
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