• Overview
  • Ingredients
  • Directions
  • Reviews

Nariyal Bhat

Nariyal Bhat - a terrific accompaniment to many Thai and Indian dishes. Quick and easy to make without going to a lot of extra work.

Ingredient

  • 2 cups / 400 gm Basmati rice, washed, soaked in water for 30 minutes drained
  • 3 tbsp / 45 gm Ghee / refined oil
  • 1 cup / 120 gm onion,  sliced
  • 10 black peppers’ (sabut kali mirch)
  • 10 curry leaves (kadhi patta)
  • 6 Green cardamoms (choti elachi)
  • 6 cloves (laung)
  • 4 cups / 800 ml coconut milk (nariyal ka dudh), thick
  • Salt to use

Direction

  • Heat the ghee / oil in a work (kadhai); add the onions black peppercorns curry leaves, green cardamoms, and cloves, Sauté together until the onions turn golden brown.
  • Add the rice and stir until it is evenly coated with ghee / oil. Add the coconut milk and salt. Cook until the rice is tender.
  • 2 cups / 400 gm Basmati rice, washed, soaked in water for 30 minutes drained
  • 3 tbsp / 45 gm Ghee / refined oil
  • 1 cup / 120 gm onion,  sliced
  • 10 black peppers’ (sabut kali mirch)
  • 10 curry leaves (kadhi patta)
  • 6 Green cardamoms (choti elachi)
  • 6 cloves (laung)
  • 4 cups / 800 ml coconut milk (nariyal ka dudh), thick
  • Salt to use
  • Heat the ghee / oil in a work (kadhai); add the onions black peppercorns curry leaves, green cardamoms, and cloves, Sauté together until the onions turn golden brown.
  • Add the rice and stir until it is evenly coated with ghee / oil. Add the coconut milk and salt. Cook until the rice is tender.

Not reviewed yet

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