Kobbari Annam / Coconut Rice
Ingredients5 cups Basmathi rice
2 tbsp oil
2 tbsp + 2 tbsp Butter or ghee
handful of cashews (Optional)
10 Green Chillies
1 Onion sliced thin length wise
1 tbsp ginger garlic paste
1 tbsp red chilli powder (adjust for your spice level)
7 1/2 cups of water
1 can(13.5 oz or 400ml) coconut milk
3 to 4 tbsp dry coconut powder
1/2 tbsp garam masala
For Tempering2 tsp Cumin seeds
5 star anise broken into pieces (Anasapuvu)
1 tsp nutmeg powder (Jajikaya)
6 small barks of Mace (Javetri)
4 cardamom pods crushed
2 inch cinnamon stick
5 Dried Bay leaves
1 tsp Shaijeera(black cumin)
1 tsp turmeric
MethodIn a bowl mix the water and coconut milk and keep aside.
Heat 2 tbsp of butter in a thick bottomed sauce pan. Add the rice and toast the rice till light golden brown color. Do not stir the rice as that will break the rice grains.
Add salt, red chilli powder, garam masala and fry for a minute.
Add in the water coconut milk mixture and bring it to a boil. At this point check the taste and adjust the seasonings.
Coconut rice can be served with Raitha or any spicy gravy curry be it vegan or meat.
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