Serves 6 Preparation Time 45 minutes
Ingredients
1 pack of coconut milk diluted with water to get 4
cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of
diluted milk
2 cups of Raw Rice or Basmati Rice
½ teaspoon
turmeric powder or a few strands of saffron
Salt to taste
4 tablespoons butter or ghee
3 cloves, 3 cardamoms, 3 small sticks of cinnamon
Heat ghee in a large vessel
or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, turmeric and 4
cups of coconut milk and cook till the rice is done.
Coconut Rice is best eaten
with Ball Curry or Chicken curry and Devil Chutney.
ANGLO-INDIAN CHICKEN PEPPER FRY
Serves 6 Preparation Time 30 minutes
Ingredients
1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons pepper powder
1 teaspoon turmeric powder
2 tablespoons oil
Salt to taste
Heat oil in a pan and fry the onions lightly. Add
the chicken and mix in the pepper powder, tumeric powder and salt. Add ½ cup of water and cook on low heat till the
chicken is tender and semi dry.
Note: Alternately, the chicken can be par boiled
with a little water and then added to the sautéed onions and pepper.
No comments:
Post a Comment