by Kitchen Butterfly
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Kitchen Butterfly's Notes:
1 tablespoon butter or ghee Ask a question about this ingredient
1 teaspoon coriander seeds Ask a question about this ingredient
1 teaspoon cumin seeds Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
2 cloves Ask a question about this ingredient
400ml coconut mil Ask a question about this ingredient
200ml water Ask a question about this ingredient
400g basmati rice (soaked for 10 minutes, rinsed and drained Ask a question about this ingredient
Put butter/ghee in a pan and heat till melted
Ask a question about this stepAdd spices to melted butter/ghee and heat through till fragrant
Ask a question about this stepAdd coconut milk, water and tumeric to spice mix and then add rice.
Ask a question about this stepStir again and bring the pot of rice to the boil, covered. Once it reaches the boil, turn down the heat and let simmer, about 15 minutes.
Ask a question about this stepIf rice is not cooked, add a bit more water and cook for another 5 minutes. Once ready, turn off heat, take off cover and place a tea towel over pot
Ask a question about this stepServe with steamed carrots and green beans and a curry
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Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
