Yellow Rice From Sri Lanka

Mrs Annam Senthil Kumar — Sat, 15 Aug 2009 09:49:23 +0000

Ingredients
Rice – 1 cup
Large coconut – 1
Refined oil – 3 tbsp
Large onion, chopped – 1
Green cardamoms – 4
Cloves – 2
Stick cinnamon – 1
Pepper corns a spring of curry leaves – 10
Turmeric – 1/2 tsp
Salt and freshly ground pepper to taste
Hard boiled eggs – 2
Method:
Wash and drain the rice. Grate the coconut and extract. 1 cup thick and 1 cup thin and 1 cup thin coconut milk. Finely chop the onion.
Heat the oil in a strong dechi and saute the onion till a light brown. Add pepper corns, cardamoms, cloves and curry leaves and fry lightly. Add the rice and fry for 2 minutes.
Add both the extractions of the coconut milk, heated, turmeric and salt and bring to a boil on high heat.
Cover and reduce heat. Cook till all the moisture is absorbed and the rice done. Fluff up gently with a fork and serve.
Garnish with sliced hardboiled eggs.

Baked Rice Ring

Mrs Annam Senthil Kumar — Sat, 15 Aug 2009 09:46:32 +0000

Ingredients
Tomatoes – 2
Onions – 2
Finely chopped spinach – 1 cup
Refined oil – 2 tbsp
Ginger – garlic paste – 1 tsp
Salt – to taste
Pepper powder – 1/2 tsp
Cooked rice – 3 cups
Grated cheese – 2 tbsp

Method:
Finely chop the tomatoes and onions. Steam the spinach. Mix the spinach with 1 tbsp. oil, salt, pepper and ginger – green chilli paste.
Mix the rice with most of the tomato, onion, salt and remaining oil.
Grase a round ovenproof dish. Spread one part rice on it. Top with half the spinach mixture. Do likewise once more. Lastly garnish with the remaining finely chopped tomato, onion and grated cheese.
Bake in an oven preheated to 200 degree C / 400 degree F for 20 -25 minutes.
Unmouls and serve hot witha salad.

Indian Biryani Recipes

Yellow Rice From Sri Lanka

Baked Rice Ring