John Myers
Ingredients for 4 servings:
- 250 g basmati rice
- 400 ml coconut milk
- 100 ml water
- 2 onions
- 150 g peas, frozen
- 2 bell peppers
- 100 g nuts, preferably cashews
- 100 g raisins
- 4 cardamom pods
- 15 peppercorns
- 3 carnations
- 4 bay leaves
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
delicious side dish or main course
Peel and dice the onions. Wash, trim, and dice the bell peppers or cut them into thin strips. Grind the spices slightly in a mortar and pestle. Heat the oil in a pan and fry the onion strips. Add all the spices and sauté. Pour in the coconut milk and water, add 1 teaspoon of salt, and bring to a boil. Add the rice and mix gently. Bring to a boil once, then let it simmer over low heat with the lid closed for 10 minutes. Add the vegetables and let it simmer for another 5 minutes. Remove the pot from the heat and let it simmer for another five minutes. Meanwhile, toast the nuts and raisins in a little oil in a pan until the nuts are lightly browned. Then stir the mixture into the rice and serve immediately. It can be eaten as a main course or with chicken. If you prefer the vegetables a little softer, you can add them earlier.
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