Kesar Coconut Rice with Cashew Masala
This is a different style of coconut rice which uses the rich flavours of cardamom and Kesar. Serve it with cashew masala gravy for a special dinner.
Preparation time: 30 minutes
Cooking time: 1 Hour
Serve: 4
Step 2: Add rice, Kesar milk, coconut milk and salt.
Step 3: Cook till tender and each grain is separate.
Step 2: Make pate of onion, ginger and garlic. Take a thick bottom kadai.
Step 3: Add little oil or ghee and fry the onion paste till the oil separates. Now add all the masala powders and salt, sugar, slit green chillies, lime cashew paste and boil till it thickens.
Step 4: Serve hot.
Rice - 2 katoris
Coconut Milk - 4 katoris
Cardamom - 4 to 5
Cloves - 4 to 5 cinnamon - 4 to 5
Bay leaves - a few Kesar mixed in milk - 2 tbsp
Salt to taste
Ghee - 2 tbsp
Cashew nut - 5 tbsp
Poppy seeds - 2 tbsp
Onion - 4 nos
Ginger - 1 tsp
Garlic - 1/2 tsp
Garam masala - 1 tbsp
Turmeric powder - a pinch
Chilli powder - 1 tsp
Dhania powder - 1 tbsp
Lime - 1 tbsp
Green chillies - 2 or 3 whole,
Sugar - a little
Oil - 2 tbsp
Coconut milk (optional) - 1/2 katori
Method
Step 1: Heat ghee in a flat bottom vessel, fry the whole masala (few cashew nut and almonds if required).Step 2: Add rice, Kesar milk, coconut milk and salt.
Step 3: Cook till tender and each grain is separate.
Method for Gravy
Step 1: Make paste of Cashew nut and poppy seeds and keep aside. Prepare coconut milk (optional).Step 2: Make pate of onion, ginger and garlic. Take a thick bottom kadai.
Step 3: Add little oil or ghee and fry the onion paste till the oil separates. Now add all the masala powders and salt, sugar, slit green chillies, lime cashew paste and boil till it thickens.
Step 4: Serve hot.
