Friday, October 31, 2008


Serves 6

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk2 cups of Raw Rice or Basmati Rice

½ teaspoon tumeric powder or a few strands of saffron

Salt to taste

4 tablespoons butter or ghee

3 cloves, 3 cardamoms, 3 pieces of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, tumeric and 4 cups of coconut milk and cook till the rice is done.

These recipes are featured in my Recipe Book THE BEST OF ANGLO-INDIAN CUISINE - A LEGACY

Email: or Phone 0091 80 25504137 / +919845571254

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