Ingredients
Instructions
- Wash rice and drain thoroughly.
- Heat the ghee in a large, heavy based saucepan.
- Add the onion, and fry until it begins to turn golden brown.
- Add the cloves peppercorns, cardamon pods, turmeric, salt, curry leaves and lemon grass.
- Add the rice and fry, stirring continuously for 2-3 minutes, until the rice is well coated with ghee and turmeric, Add the cocnut milk and bring to the boil.
- Lower heat, cover and cook for 20-25 minutes without lifting the lid.
- When the rice is cooked, the spices will have risen to the top.
- Remove spices and leaves used for flavouring and fluff the rice up with a fork Serve hot as part of an indian or Sri Lankan style meal.