Coconut rice (pandya)

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Ghee
1 teaspoon Cumin seeds
1 pinch Turmeric
2 Cloves
4 Black peppercorns
2 Black or brown cardamom pods
2 cups Dried coconut
2 cups Brown rice
3¾ cup Water
1½ teaspoon Salt
1 tablespoon Chopped almonds

Directions

Presoak rice for an hour & then rinse well, pick out the dirt.

Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute.

Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes. Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked.

Garnish with cashews, raisins & almonds.

Serve with any main curry.

Michael Pandya, "Indian Vegetarian Cooking"

Related recipes