Seeraga samba rice* 1 cup Coconut milk 1/2 cup Coconut oil 1 tblsp Bay leaf 2 Cardamom 2 pods Green chili 2 Onion 1 Mint and coriander leaves a handful Water 1 cup Salt as needed Cinnamom + clove 1/2 tsp (powdered) Cashew nuts few (optional) *You can use basmati rice too.
Slice the onion lengthwise. Chop the coriander leaves and mint leaves finely. Slit the green chili into 2. Soak the rice in water for 10 minutes. If using basmati rice add 1 cup of water and 1/4 cup of coconut milk . In a cooker or a heavy bottomed pan add coconut oil and add in the bay leaf, cardamom and the green chili. Now add in the chopped onions.
Cook till the onions become translucent. Add the chopped coriander leaves and mint leaves. Cook for few minutes. Add in the cashew nuts. No need to cook it golden brown.
Add the powdered cinnamon and clove powder. You can also use little garam masala too. Just pound a small piece of cinnamon and cardamom using a mortar and pestle. Add the coconut milk and water to the cooker.
Once the water mixture starts boiling add in the rice and add salt. Cover the cooker and give one whistle. If using a pan, cook till 3/4 th of the rice is cooked. After one whistle, place the cooker on a heavy bottomed dosa tawa for 10 minutes. Keep the flame low. Heat the pan first and put it to low flame. If using a pan for making the kuska, cover the pan and then keep it on the dosa tawa.
Switch off the flame and once the pressure is released fluff it up with fork.
Serve with onion raita and any gravy of your choice.
We had with pattani kurma and onion raita.
Δ
