Sri Lankan cuisine goes parallel to South Indian cuisne. This is an aromatic, fragrant Sri Lankan coconut rice recipe which I have learnt from my neighbor. It is similar to the Masale bhat which Maharashtrians make. Only change is, they use coconut milk/cream and they don’t add vegetables to it. Traditionally they use Pandan which is an aromatic Sri Lankan leaf. In case if you don’t have you can skip it. Let’s jump on to the recipe-
SERVINGS: 2
INGREDIENTS:
1 Cup Rice, washed and soaked for 10 minutes
¼ cup Coconut Milk
2 Tbsp Coconut Oil
1 Bay leaf
4 Black Peppercorns
2 Cloves
1” Cinnamon
1 Tbsp Cumin
5-5 Curry Leaves
To be grinded-
¼ cup Fresh coconut
1 green chilli
¼ cup coriander leaves
1 tbsp cumin
½” Ginger
2 Garlic cloves
METHOD:
1. Firstly prepare coconut paste. For that in a blender add coconut, garlic, green chili, cumin, ginger and coriander.
2. Grind it without adding water.
3. Heat oil add Bay leaf, Black pepper, cloves, cinnamon, curry leaves and cumin.
4. Sauté it for few seconds and then add soaked rice.
5. Sauté the rice on low flame for 3-4 minutes.
6. Add grinded paste, mix it well.
7. Now add boiling water to it. Stir in.
8. Add coconut milk/cream to it. Give it a nice mix.
9. Cover it with lid. And cook it on a medium flame for 15 minutes.
10. Once the rice is cooked. Remove it from the flame.
11. And serve it hot.
It goes well with Dal or Curry.
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