Kushka

Cuisines

Best for

Recipe

Ingredients

1 cup	basmati rice
2 tablespoons	ghee
1	bay leaf
1	cinnamon stick
2	green cardamom pods
3	cloves
1	star anise
1 cup	onion, thinly sliced
1 teaspoon	ginger-garlic paste
1 cup	tomato, chopped
1/2 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 cup	coconut milk
1 cup	water
—	salt to taste
2 tablespoons	mint leaves, chopped
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice in water for 20 minutes, then drain.
2. 2 Heat ghee in a heavy-bottomed pot over medium heat.
3. 3 Add bay leaf, cinnamon stick, cardamom pods, cloves, and star anise. Sauté until fragrant.
4. 4 Add sliced onions and sauté until golden brown.
5. 5 Stir in ginger-garlic paste and sauté for a couple of minutes.
6. 6 Add chopped tomatoes and cook until they turn soft.
7. 7 Mix in turmeric powder, red chili powder, and coriander powder. Cook for 2 minutes.
8. 8 Add soaked rice and sauté gently for 2-3 minutes, ensuring the rice is well coated with the spices.
9. 9 Pour in coconut milk and water, and add salt to taste. Stir well.
10. 10 Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and the liquid is absorbed, about 20 minutes.
11. 11 Turn off the heat and let it rest for 5 minutes.
12. 12 Fluff the rice gently with a fork and garnish with chopped mint and coriander leaves before serving.