Special Carrot and coconut milk rice

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Ingredients:-

  1. Basmathi Rice – 2 cups
  2. Coconut oil – 2 tbsps.
  3. Cloves – 4 numbers
  4. Cardamom – 4 numbers
  5. Cinnamon – 1″ piece
  6. Mace – 1/2 a petal
  7. Fennel seeds – 3/4 tsp
  8. Onion – 4 medium, thinly sliced
  9. Greenchilly – 2 numbers; slit
  10. Curry leaves – a few
  11. Tomato – 3/4 cup; deseeded and chopped
  12. Carrots – 2 big or 3 small; boiled and pureed to get 1 cup of smooth paste
  13. Thick coconut milk – 1 cup
  14. Water – 2 cups
  15. Salt as needed
  16. Toasted cashews – 2 tbsp
  17. Toasted Raisins – 2 tsp
  18. Cilantro – 2 tbsp, finely chopped

Method:-

  1. Wash the rice 3-4 times under running water & soak it in water for 30 minutes. Drain water from the rice & keep the rice aside.
  2. Mix together the carrot paste, coconut milk and water to get 4 cups of liquid.
  3. Heat ghee & add the cloves, cardamom, cinnamon, mace & fennel seeds.
  4. When you get an aroma of the spices add the sliced onions, slit greenchillies, curry leaves & saute till the onion turns golden brown in colour. Add the tomato & and fry for 4 minutes.
  5. Add the basmathi rice & fry till it turns opaque.  Meanwhile bring the carrot-coconut milk mixture to a boil. Pour this mixture into the rice. Also add 2 tsps. of salt.Bring to a second boil & cover cook on low heat for 10 minutes. Keep it undisturbed for another 10 minutes.
  6. Garnish with toasted cashews, raisins & chopped cilantro.
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