Fragrant rice with peas, carrot, potato — coconut milk finish.
- ·1 cup fragrant rice
- ·1 cup peas (frozen)
- ·1 carrot
- ·1 potato
- ·1 onion
- ·1 Tbsp coconut oil
- ·2–3 cinnamon sticks
- ·2 whole cardamom
- ·2 whole cloves
- ·¼ tsp crushed garlic
- ·¼ tsp crushed ginger
- ·Crushed chilli to taste
- ·2 Tbsp coconut milk
- ·Flaked almonds, to garnish
- ·Chopping board
- ·Sharp knife
- ·Heavy-based saucepan with lid
- ·Wooden spoon
- ·Measuring spoons
- 01
Wash and drain the rice. Peel and dice the carrot and potato into small cubes. Finely chop the onion.
- 02
Warm the coconut oil in the saucepan over medium heat. Add the cinnamon, cardamom, and cloves. Toast for 30 seconds.
- 03
Add the onion and cook until soft and translucent. Stir in the garlic, ginger, and chilli.
- 04
Add the rice and stir to coat. Add the carrot, potato, peas, and enough water to cover by an inch. Bring to a boil.
- 05
Reduce heat, cover, and cook for 15 minutes until the rice is tender and the water absorbed.
- 06
Stir in the coconut milk off the heat. Garnish with flaked almonds. Serve with raita.
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