Ingredients: (For 2 people)
- Basmati Rice or Sona masoori rice – 1 cup
- Mint leaves – 1 cup (tightly packed)
- Coriander leaves – ½ cup (tightly packed)
- Onion – 1 (half for making paste and half for frying)
- Green chilies – 2 (I use Indian chilies. Indian chilies are hot. If you use American chilies, use more)
- Ginger garlic paste – 1 tspn
- Cinnamon – one small stick
- Cloves – 2
- Sauf (perunjeeragam) – ½ tspn
- Grated Coconut – 1 cup
- Ghee, oil and salt – as required
How to extract coconut milk?
- First, Grind the Grated coconut in blender without using Water. Then add hot Water and grind nicely.
- Squeeze the Milk from the Grounded coconut and keep it aside.
- Add little hot Water and squeeze the Milk from the grounded coconut.
- Repeat the above steps till you extract the Coconut milk completely.
- Wash the Rice and keep it aside.
- Grind Cinnamon, Cloves and Sauf in a dry blender. Once it’s grounded, grind half of Onion, Green chilies and Ginger Garlic paste with that. Try to avoid using water when you make this paste. Keep this paste aside.
- Make another paste of Mint and Coriander leaves and keep it aside.
- Keep the Coconut milk ready.
- Heat Ghee in a pressure cooker. Add Onion and fry for sometime till it becomes golden brown in color.
- Then add the paste prepared in step2 and fry for some time.
- Then add the paste prepared in step3 and fry for some time. The dark green color of Mint and Coriander leaves turns into light green color once you fry.
- Add the washed Rice and fry for sometime.
- Finally add Coconut milk, Salt and a tspn of Ghee to the Rice. (If you use Basmati rice, use 1 ½ cups of Coconut milk for 1 cup of rice. If it’s Sona masoori, then use 2 cups of Coconut milk for 1 cup of Rice. If the Coconut milk is not sufficient, then you could use water too.)
- Close the lid. Rice will be done in three whistles.
Goes well with: Raita or Potato fries.