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  • ¼ cup ghee
  • 2 bay leaves
  • 10 cloves
  • 1-inch stick cinnamon
  • 6 green cardamoms, lightly crushed to open the shell
  • 2 tablespoons ginger garlic paste
  • 2 teaspoons minced fresh green chilies, such as serrano

Make It Happen:

Heat ghee in a medium sauce pan over medium high heat. When ghee is hot, add bay leaves, cloves, cinnamon stick and cardamom pods. Fry until cloves plump up. Add ginger garlic paste and green chili and stir for about 1 minute. Add salt and basmati rice. Stir well to coat all rice grains with a thin film of ghee and spices. Stir in coconut milk and water. At this point, you can transfer the mixture to rice cooker and finish cooking. Alternately, bring the rice mixture to boil. Reduce heat to lowest setting. Cover with the lid and cook until rice is done for about 20 – 25 minutes. Let it rest for 10 minutes. Fluff up the rice with fork. Transfer to a serving platter. Garnish with dry fruits and nuts and serve. Coconut milk adds a sweet taste to the rice in this dish while the dry fruits and nuts garnish like jewels, creating a medley that is not only delicious, but beautiful as well.

*Cook’s Note: Whole spices are added for flavoring the dish and are not meant to be eaten.


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