Coconut Cashew rice

This is also called as yellow rice in Srilanka, and not a very spicy dish.This rice is served with fried brinjals or brinjals moju,devilled potatoes,and the traditional fish ambulthiyal,or any spicy meat dishes, not failing the cutlets or Chinese roll(spring rolls).I think I stirred up the taste buds of those who have tasted this full meal.Now to go to the recipe.
500 gm basmati rice or samba rice
1 onion chopped
3-4 green chillies slit
4 cardamons
2-3 pieces cinnamon
4-5 cloves
1 tsp.peppercorns
Curry leaves
Handful of cashewnuts or more if you like
2-3 tblsp.ghee or butter
5-6 pips of garlic
15-20 raisins(optional)
1/4 tsp.turmeric
Salt to taste
Thick coconut milk 4-5 cups(the level should be 1inch above rice level)

Wash and soak rice for about 15 minutes. In a thick bottomed vessel heat the ghee add the whole spices, curry leaves onions and saute till onions are light brown.Next add the green chillies rice,turmeric, cashewnuts garlic and salt.Saute for 5 minutes.Add the coconut milk,and cook on a slow fire till rice is done.
Note:Cashewnuts and raisins could be fried  in ghee/butter and added after the rice is done.


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