- 2 cups Basmati rice
- 5 cups coconut milk
- 2 tbsps cooking oil
- 4 green chillies
- 1/2 tbsp each of cumin and mustard seeds
- 1/2 tbsp urad dal
- 1/2 tbsp curry leaves
- A few cashew nuts
- Fresh coriander and pudina leaves to garnish
- Some cashew nuts
- Salt to taste
Using a large pot, coconut milk, basmati rice for about 20 to 25 minutes instead of water, add some salt to taste and cook. Then set aside.
Heat cooking oil in a pan, and cumin and mustard seeds, curry leaves, urad dal, cashew nuts, and add green pepper.
Add cooked rice to pan, oil, cumin and mix well with other materials.
Garnish with fresh coriander leaves and pudina, and warm service, pudina with sauce if desired.
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