Malabar Coconut Rice with Coconut Milk

Ingredients (Serves 3)

1. Jeerakashala rice / kaima rice – 1 cup, rinsed

2. Ghee – 2 – 3 tsp + coconut oil – 2 – 3 tsp

3. Shallots – 6 – 7, thinly sliced

Green chili – 1, diagonally sliced or slit

4. Whole spices – cardamom – 2, fennel seeds – 1 pinch, cinnamon stick – 1/2 inch, whole black pepper corns – a few, cloves – 4

5. Turmeric powder – 1/8 tsp

Coriander powder – 1/2 tsp

Fenugreek seeds / uluva – 1 pinch

Garam masala powder – 1 pinch

6. Thin coconut milk – 2 cups

7. Salt – To taste

Method

Heat ghee and coconut oil in a small pressure cooker over medium-high heat. Add sliced shallots, green chilly, fennel seeds, whole spices and  a pinch of salt. Saute until shallots turn brown. Add coconut milk, salt to taste and ingredients numbered 5. Mix well. It should be slightly salty.  Add rinsed kaima rice and mix well. Bring it to a boil. Cover with lid. Cook for 1 whistle. Open the lid after 15 – 20 minutes or when pressure releases. Open, mix gently and serve hot with any spicy curry of your choice. We had it with chicken varattiyathu.