This rice recipe is an innovation by me. The amusing part was …only after a day I was able to decide the

title to this dish.

It’s not like blowing my own trumpet, the only thing I could say about this recipe is that it was an excellent

dish, served for a Sunday lunch.

You have to cook the rice in coconut milk with mint separately, and the roasting of the meat with lots of

onions separately. Then pour the curry in the centre of the rice and allow a little heat (optional)for just

2-3 minutes and serve.A salad accompanied is good to serve with.

I used 2 pressure cookers to cook the rice and the meat.Chicken,mutton or any meat can be used to

make this rice.

If you are using chicken,i would suggest to partially fry and then add to the caramelised onions.

Do try this recipe and post in your comments and how you liked it.

To the reciep

INGREDIENTS

For the rice (serves 4)

200-250 gm basmati rice/seeraga samba rice soaked for minimum 10 minutes

1 onion chopped

2-3 green chillies slit

a handful of mint leaves

whole spices (2 inch cinnamon,4-5 cloves,4-5 cardamons,10 peppercorns,1 tsp saunf)

1 tsp ginger-garlic paste

1/4 tsp turmeric

3 -4 cups coconut milk (1st +2nd extract)

Lemon grass 1 piece (optional)

3 tbsp coconut oil +ghee or butter mixed

METHOD

Heat oil in a thick bottomed pot or pressure pan ,add the whole spice, lemon grass and onions and saute

till onion turns brown.

Next add the soaked and strained rice and sauce for 5 minutes.

Add the rest of the ingredients except coconut milk and saute for another 5 minutes.

Add coconut milk (1 inch above rice level ),salt to taste and cook on a low flame till done and remove

from fire.

For the meat masala

Ingredients

400 gm boneless meat preferably or your choice

4-5 big onions sliced fine

2 pieces cinnamon

1 tsp red chilli powder

2 tsp sugar

1/2 tsp pepper (to be added at the final stage)

1 tomato (coarsely ground )

1 tsp cummin powder

1 tsp garam masala powder

1-2 potatoes quarters (optional)

2 tbsp vinegar

few coriander leaves , 2 green chillies,7-8 almonds ground to a paste

extract of 1/2 lime

salt to taste

3 tbsp coconut oil

METHOD

Heat oil in a pressure cooker, and add the cinnamon,onions. Allow the onions to brown.

Next add the sugar, chilli powder and all the ingredients except pepper .

Mix well,and pressure cook for 5-6 whistles.

The meat should be tender and the curry should be thick .(no water should be added).

Arrange the curry in the centre and sprinkle pepper .Cook covered for 2 seconds (cooking again is

optional ).

Garnish with coriander leaves.Ghee fried cashews, fried onions and raisins may be added to serve.