- Wash rice and drain for at least 30 minutes. Heat the ghee in a heavy saucepan and fry the onions, curry leaves and whole spices, cashew nuts, stirring frequently, until the onions are golden.
- Add the turmeric and the rice and fry, stirring, until the rice is coated with the ghee, about 3 or 4 minutes.
- Add the coconut milk and salt, stir and bring to the boil, then cover with a well-fitting lid, turn heat very low and cook for 25 minutes or until the coconut milk is absorbed
- Serve the rice hot, garnished with fried cashews and accompanied by curries and sambals.
Nariyal Bhath
#myrecipe
By Pooja Sanghavi
Apr, 29th
619
Servings
6 persons
Cook Time
1 hr
Ingredients
10
- 12
Ingredients
- Long grain Rice
- Ghee
- Onion
- Curry leaves
- Black pepercorns
- Cinnamon stick
- Cardamom pods
- Cloves
- Cashew nuts
- Ground turmeric
- Coconut Milk
- Salt
