Masala Coconut Rice

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:
1 cup Cooked Basmati Rice
2 tbsp Oil
2 tsp Cumin Seeds
4 Cardamom pods
2 1″ Cinnamon sticks
3 Cloves
1 Bay Leaf
1 Medium Onion, finely chopped
1 tsp Ginger+garlic paste
1 tsp Garam Masala
To taste Salt

For the Masala:
½ cup Fresh Coconut
3 tbsp Mint leaves
3 tbsp Cilantro leaves
2~3 Green Chiles
3 tbsp Yogurt
As needed Tofu Or Paneer or Chickpeas (optional)

Method:
Grind coconut, mint, cilantro, green chiles and yogurt into a smooth paste.

Cook rice, making sure not to make it mushy. Let cool a little bit.
Heat oil in a pan, add cumin seeds, cardamom, cinnamon sticks, cloves and bay leaf. Cook till they are fragrant and then add the onions, ginger and garlic paste. Cook till the onions are translucent, about 3~4 minutes.

Add the coconut paste and salt and cook for 2~3 minutes.

Add rice and garam masala; mix gently to evenly combine the masala with the rice. Serve right away.

From cookshideout.com