Yield: 1 servings
|450 grams||Basmathi rice|
|75 grams||Ghee sprig curry leaves|
|½||Stem lemon grass|
|½ teaspoon||Cinnamon powder|
|850 millilitres||Coconut milk|
Wash the rice. Slice the onion and grind the cardamoms, cloves and peppercorns together. Heat the ghee and when hot fry the onion, curry leaves and lemon grass. Fry until onions are browned, then add the rice and stir fry for a further 3 minutes. Add the ground spices, cinnamon and turmeric and pour in the coconut milk.
Bring to the boil and cook over high heat for 5 minutes, then cover the pan, reduce heat and allow to simmer until the rice is cooked.
From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0