Coconut Milk Rice

Ingredients

• - 2 cups raw rice
• - 400g coconut milk
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp oil
• - 2 tbsp ginger-garlic paste
• - Whole spices
• - Fresh mint and coriander
• - Saffron in warm milk
• - Salt to taste

Method

1. Wash and soak rice: Wash 2 cups basmati rice in cold water until clear. Soak 20 minutes. Drain.
2. Make coconut milk: Blend 1.5 cups fresh grated coconut with 1.5 cups warm water. Squeeze and strain for thick coconut milk. Repeat with more water for thin milk.
3. Heat ghee and bloom spices: Heat 2 tbsp ghee. Add 1 bay leaf, 4 cloves, 3 cardamoms and 1 cinnamon stick. Fry 30 seconds.
4. Fry onions: Add 1 sliced onion and cook on medium heat 8 minutes until golden.
5. Add ginger-garlic and green chilli: Add 1 tsp ginger-garlic paste and 2 slit green chillies. Fry 1 minute.
6. Add drained rice: Add drained rice and toss gently in the ghee for 2 minutes.
7. Add coconut milk and water: Add 1 cup thick coconut milk and 1.5 cups thin coconut milk. Add 1.5 tsp salt. Stir once and bring to a boil.
8. Cook covered: Reduce to lowest heat. Cover tightly. Cook 15 minutes without lifting lid.
9. Rest: Turn off heat. Keep covered 5 more minutes.
10. Fluff and serve: Gently fluff with a fork. Garnish with fried onion and fresh coriander. Serve with any curry or raita.