Wednesday, December 08, 2010

Coconut Rice

(Thenga choru)
  • Boiled rice 400 gm
  • coconut 1/2
  • Onion (large)
  • Coriander seeds 2 tsp
  • turmeric powder 1 tsp
  • aniseed 2 tsp
  • cinnamom 4 cm piece
  • cloves 3
  • cardamoms 2
  • ghee 2 tbsp
  • salt to taste
Clean and wash the rice.
Grate the coconut .
Grind it to extract 1/2 litre milk.
Grind the coriander seeds, turmeric and aniseed together to a smooth paste.
Slice the onion.
Heat the ghee, add the onion, cardamom, cloves and cinnamom.
Fry till the onion is transparent.
Add the ground masala and stir well.
Pour in the coconut milk, 1/2 litre water and salt to taste
When the coconut boils add the washed rice.
If the milk is not sufficient to cook the rice and some more hot water.
Cook till the rice is done and the moisture absorbed.
Serve hot with mutton Curry.

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