2 cups rice
4 cups thin coconut milk
(if using coconut powder, mix 100 gms in 4 cups of lukewarm water)
Half a fresh coconut, sliced thin
6 garlic cloves, chopped fine
1/2″ ginger, chopped fine
Fry the coconut with
4-5 red chillies
3 star anise
8 pepper corns
1/2 tsp tumeric powder
Wash the rice and leave soaking for about 30 mins
Fry the coconut slices with the chillies, ginger and garlic
As the coconut begins to get crisp add curry leaves and the dry masalas.
When the masalas start to emit an aroma, add tumeric and Sauté
Drain and sautee the rice in this for sometime then add the coconut milk and bring to a boil.
Add salt to taste and let the liquid dry out.
This rice is nice and moist and is perfect accompaniment for a semi dry dish.