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2 tablespoons oil or margarine
3/4 cup chopped onion
4 to 5 whole cloves
2 cinnamon sticks
5 cardamom buds, crushed (optional)
3 whole bay leaves
1/8 teaspoon ground fresh or powdered ginger
2 cloves garlic, mashed
1 cup unsweetened coconut milk
3 cups water
2 cup rice
1 teaspoon salt
1/4 cup cashews (optional)
Heat oil or margarine in a heavy saucepan.
Add onions and fry for 1 minute.
Add cloves, cinnamon, cardamom, bay leaves, ginger and garlic. Fry until light brown.
Add rice, coconut milk, salt and water. Bring to boil; reduce heat, cover and cook for 30 minutes or until rice is done.
If desired, cashews can be added.
Serve with chicken or beef curry or with yogurt chutney.
Makes 6 to 8 servings.