Coconut Cream Rice

This rice is a speciality food in my town. Before Biryani came to play its role on special days, this used to be the main rice dish, eaten with mutton or chicken gravy for lunch on special occasions. Because of the rich flavor of the coconut cream and the other spices in which the rice is being cooked, the type of rice used to make this usually doesn't matter. Though mutton or chicken is served on the side with this, my favorite is always fish...any fish gravy which is hot and spicy...ah! love the combination. There are few methods that use different seasonings, but I like it this way.

Ingredients :

Basmati Rice       : 2 Cups

Coconut Cream  :1/2 Cup

Water                  :1 1/2 Cups

Olive  Oil             : 2 Tbsp

Ghee                    : 2  Tsp

Onion  Sliced      : 2 Tbsp

Ginger Paste      : 1 Tsp

Garlic Paste       : 1 Tsp

Cardamom         : 2 Nos

Black Pepper      : 1  Tsp

Curry Leaves      : 1  Sprig

Salt                      :1 Tsp

Method :

       Clean the rice and soak in water for about 10mins. Simultaneously bring the water to a boil. In another deep pan, heat oil and ghee together and add the cardamoms, pepper corns and curry leaves. Fry well and add the sliced onions. Now add the soaked and drained rice and fry for about 2 mins. Add salt to this and then the coconut cream and the boiling water. Adjust salt and bring to a brisk boil. Now reduce the flame and cover the pan and cook until all the water is absorbed. Switch off the flame, cover the pan and leave it to rest for few mins. before serving.