Coconut Milk Rice Recipe

Preparation:

1) Rinse the rice in fresh water and then soak them in water for about 20 minutes.

2) Drain the rice and set them aside.

3) Chop all the vegetables finely and cut the onions into slices.

4) Place a ginger (1/2-inch), 3 garlic cloves, and a green chili in a mortar-pestle and crush them to make a fine paste.

Coconut Rice:

1) Pour a couple of tablespoon of oil in a pressure cooker and then and add a cinnamon, a strand of mace, half a teaspoon of cumin seeds, 4 cloves, and 4 green cardamoms.

2) Saute the spices so that they leave their aroma and crackle.

3) Add a cup of onion slices along with 6 curry leaves or an Indian bay leaf. Mix everything well.

4) Saute the onions until they turn light golden in color.

5) Now add crushed ginger-garlic paste in the pressure cooker. Saute the mixture until the aroma of garlic and ginger is no more there.

6) Add 12 chopped cashews in the cooker.

7) Now you need to add mixed vegetables in the pressure cooker. Mix well and saute the vegetables for about 60 seconds.

8) Now add rice and stir the rice well with other ingredients.

9) Add ¾ cup of coconut milk in the rice

10) Now add a cup of water and mix well again. Season the rice with salt.

11) Cover the pressure cooker and cook for about 9 minutes or until 2 whistles.

12) Remove the lid and fluff the rice generously.

13) Garnish the rice with chopped mint leaves.

14) Serve the coconut milk rice with a yogurt dip or salad.