Mudgeeraba Spices
Sri Lankan Yellow Rice Recipe
Ingredients
- 100g Ghee
- 2 medium Onions chopped,
- 4 cloves Garlic, crushed
- 6 Curry Leaves
- 450g Long Grain or Basmati Rice
- 1 tsp black Peppercorns
- 1 tsp chopped Lemongrass
- 1/2 tsp whole Cloves
- 1 tsp crushed Cardamom Pods
- 1 tsp Turmeric
- 1 1/2 cup Coconut Milk
- water
- 1 tsp salt.
- Garnish
- 1 cup of Cashews
- 1 cup Sultanas
- 1 cup Tomato slices
- 2 Hard Boiled Eggs
Method
- Heat the Ghee until very hot add Peppercorns, Cloves, and Cardamom Pods fry for a couple of minutes.
- Add the Onions, Garlic and Curry Leaves and fry until the onions are soft.
- Add the turmeric and salt and fry for 1 minute. Add the rice and mix well frying for 2 minutes.
- Add the coconut milk and enough water to cook the rice by absorption. Cover the pan with a lid, once the rice has come to the boil turn down to simmer and leave covered until the rice has absorbed all of the liquid.
- Garnish
- Melt the Ghee, fry the cashews, sultanas and tomato slices alternatively. Remove the whole spices from the top of the rice with a spoon and transfer the rice to a warmed serving dish. Arrange the tomato slices, sultanas, cashew and hardboiled egg slices on top of rice. Serves 6.
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Mudgeeraba Spices