Spiced Coconut Rice With Almonds Recipe

About this recipe

A fragrant and creamy breakfast rice dish enriched with coconut milk and topped with roasted almonds for crunch.

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes, then drain and set aside.
2. 2. Heat olive oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add finely chopped green chilies and turmeric powder to the pan, stirring to combine.
4. 4. Pour in the coconut milk and 150 ml of water, bringing the mixture to a gentle boil.
5. 5. Add the drained rice and salt, stirring to mix evenly, then cover and simmer on low heat.
6. 6. While the rice cooks, dry roast the almonds in a separate pan until golden and aromatic.
7. 7. Chop the tomato into small cubes and set aside for garnish.
8. 8. Once the rice is fully cooked and absorbs the liquid, fluff it gently with a fork.
9. 9. Transfer the rice to serving bowls and top with roasted almonds and diced tomato.