Coconut Milk Rice

Ingredients

• 1 cup Parboiled rice (The cup should be 500g capacity)
• 10 tbsp Groundnut oil
• 1 tsp Aniseed
• 1 inch Cinnamon stick
• 3 unit/count Cloves
• 2 unit/count Bay leaves
• 2 unit/count Green cardamom pods
• 8 unit/count Green chillies (Chop them into four pieces)
• 4 unit/count Onions (Chop into square shapes)
• 6 unit/count Tomatoes (Finely chopped)
• 1 tbsp Ginger garlic paste
• 2 handful Mint
• 1 handful Curry leaves
• 1 handful Coriander leaves (Chopped)
• 2 cup Coconut milk (The cup should be the same as used for rice measurement)
• 2 tbsp Salt (2 tbsp or as much as needed)

Instructions

1. 1Soak the parboiled rice in water for 30 minutes. Meanwhile, chop the vegetables as required.
2. 2In a pressure cooker, heat the groundnut oil over medium heat. Add aniseed, cinnamon stick, cloves, green cardamom pods, and bay leaves. Sauté until fragrant.
3. 3Add the chopped green chillies to the cooker and fry for two minutes. Then add the chopped onions and continue to fry until they turn light brown.
4. 4Add the chopped tomatoes to the cooker and sauté until they soften. Stir in the ginger garlic paste and fry for another 5 minutes until aromatic.
5. 5Add curry leaves, mint, and coriander leaves to the mixture. Fry for 5 minutes, then add the coconut milk, soaked rice, and salt. Stir well to combine.
6. 6Close the pressure cooker and cook for 2 to 3 whistles. Once done, allow the pressure to release naturally. Serve the coconut milk rice hot.