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Categories:
black peppercorns cloves cardamom pods cinnamon stick butter rice coconut milk water ground turmeric salt garlic tomatoes carrot
Viewed: 8 - Published at: 8 years agoIngredients
- 10 whole black peppercorns
- 5 whole cloves
- 3 whole cardamom pods
- 1 (1 inch) piece cinnamon stick
- 1 1/2 tablespoons butter, divided
- 1 cup rice
- 1 cup coconut milk
- 1/2 cup water
- 1 teaspoon ground turmeric
- 1 pinch salt to taste
- 4 cloves garlic, minced
- 6 tomatoes, chopped
- 1 carrot, chopped
Method
- Combine peppercorns, cloves, cardamom, and cinnamon in a spice grinder; pulse until finely ground.
- Heat 1 1/2 teaspoon butter in a skillet over medium heat; add half of the ground spices and rice. Cook and stir until fragrant, about 2 minutes.
- Transfer rice mixture to a rice cooker and add coconut milk, water, turmeric, and salt.
- Heat remaining 1 tablespoon butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add remaining ground spices, tomatoes, carrot, and salt; mix well.
- Cook rice according to manufacturer's instructions. Pause cooking halfway through and mix in tomato mixture. Continue cooking until rice is tender.
