Basmati rice- 2 cups
Coconut oil- 1 tbsp
Cardamom- 4 pods
Cinnamon- 2, 1 inch sticks
Cumin seeds- 1 tsp
Garlic- 1 heaped tbsp, finely chopped
Coconut milk- 2 1/4 cups
Chicken stock- 2 cups*
Salt- to taste
Fried onions- to garnish
Wash and soak the basmati rice for about 20 minutes.
Heat coconut oil in a heavy bottom pan and throw in the whole spices.
Once they sizzle and becomes fragrant add the garlic and saute on medium heat till they become a bit brown.
Drain the rice and add to the mix, sauteing well and making sure it doesnt stick to the bottom.
Increase heat to high and pour in the coconut milk and chicken stock.
Give a good mix, check salt and add if required.
Once it comes to a boil, reduce heat to low and close the pan with a well fitting lid.
Cook for about 12 minutes or till the rice is well done.
Keep closed for about 10 minutes after which fluff the rice, garnish with friend onions and serve warm.
Notes:*I used 2 Knorr chicken stock cubes diluted in 2 cups of hot water.
You know how long your rice would take to cook, so cook accordingly.
Add a lemongrass along with the stock and it gives a different flavour.
The rice is incredibly flavourful and so simple to make.