Coconut Rice With Peas And Spices Recipe

About this recipe

A flavorful and creamy coconut rice dish, enhanced with aromatic spices and sweet peas. Perfect for a pescatarian dinner that is both satisfying and easy to prepare.

Ingredients

• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 400 Ml Chaokoh Coconut Cream
• 100 g Garlic - Single Clove
• 1 Bunch Spring Onion (Hasiru Eerulli)
• 100 g Baby Spinach
• 16 g Orika Oregano
• 50 g On1Y Whole Cardamom Green
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 50 g Minitz Garam Masala

Instructions

1. 1. Rinse 200 g of basmati rice under cold water until the water runs clear to remove excess starch.
2. 2. In a medium saucepan, combine 200 ml coconut cream, 100 g spinach, 1 minced garlic clove, 2 cardamom pods, 1/2 tsp dried oregano, and 1/2 tsp salt. Heat over medium heat until the coconut cream melts and begins to simmer.
3. 3. Add 200 ml water to the saucepan, stirring to create a smooth mixture. Simmer for about 5 minutes to allow the flavors to meld.
4. 4. Stir in the rinsed basmati rice and 1 tsp garam masala. Cover the saucepan with a lid and reduce the heat to low. Allow the rice to cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
5. 5. When the rice is nearly done, add 2 finely chopped spring onions and gently stir to combine. Cook for an additional 2-3 minutes.
6. 6. Remove the saucepan from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
7. 7. Serve the coconut rice warm, garnished with additional spring onions.