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SRILANKAN SAFFRON RICE Recipe | Main Course Recipe by Bhuvana Logesh |
| INGREDIENTS | 2 cups coconut milk
1 cup basmatti rice, washed, 2 onions, chopped,
3 curry leaves or 1 bvay leaf
A few strands saffron soaked in 1 tsp hot water
1 tsp grated fresh ginger
10 peppercorns
10 cardamoms
8 cloves 5cm
Cinnamon ½ tsp
2 tbsp ghee
Salt
FOR THE GARNISHING
1 hard boiled egg sliced
25 cashewnuts fried in a little ghee
Few sprigs parsley, chopped
Wedge of 1 lime | METHOD | 1. Tie the whole garam masala in a muslin cloth. Heat ghee in a sauce pan and add onions, curry leaves or bay leaf, ginger and salt.
2. Saute till the onion turns golden. Add rice and keep stirring over high heat till the rice is translucent. Stir in the coconut milk, saffron and enough water and the whole spices tied in the cloth.
3. Bring to the boil and lower the heat. Cover and cook for 10 to 15 min or until the liquid is absorbed and the rice is tender.
4. Remove and discard the bag of spices. Fluff up the rice with the folk and turn it onto a serving platter, mounding it.
5. Garnish with sliced hard boiled egg, cashewnuts, parsley and lime wedges. |
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