This is a delicious and fairly simple rice dish that is seasoned with a medley of Indian spices…mixed and cooked in a broth flavored with coconut milk.
I have made this with the Chicken Makhtoum recipe from yesterday and the flavors from both dishes blend together beautifully. Of course, it will also go well with a nice, thick gravy-like lamb stew or with baked chicken.
For this recipe you will need:
4 tablespoons corn oil
1 large onion, finely chopped
1 carrot, diced into small pieces
2 fresh green chilies, chopped (I choose to de-seed the chilies to lessen the heat)
2 cloves of garlic, minced
3 cups of hot water
1/4 cup of coconut powder
2 Maggi chicken stock cubes
1 teaspoon of ground nutmeg
1/2 teaspoon ground cardamon
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
3 cloves, whole
1 teaspoon black mustard seeds
2 cups of basmati rice
In a large bowl, add coconut powder and slowly add a bit of the hot water and mix into a smooth paste. Add the remaining hot water and mix well. Add the Maggi stock cubes and the spices except for the cloves and mustard seeds.
Stir together and let sit for about 2 minutes until the stock cubes melt. Stir again.
In a medium pot, heat the 4 tablespoons of corn oil. When hot add the onions and carrots and sautee until the onion has softened.
Add the cloves, mustard seeds, green chilies, and garlic.
Stir well and then add the coconut milk mixture.
Bring to a boil. Once it starts boiling, add the basmati rice. Stir gently a couple of times. Bring back to a boil. Cover and reduce the flame to very low. Cook for 17 minutes.
When done, gently fluff the rice with a fork and serve hot. Enjoy!