Sri Lankan Rice | श्री लंकन राइस | Rice Recipes | Sanjeev Kapoor Khazana

This is simply out of the world. Ok, out of India. Because this Sri Lankan rice when made in earthen pots and pans, is a magnificent rice preparation with the subtle flavours of the curry leaves, pandan leaves and lemongrass.



1 1/2 cups Basmati rice, soaked for thirty minutes and drained pipes
2-3 tablespoons ghee
3-4 green cardamoms
6-8 black peppercorns
2-3 cloves
2 medium onions, sliced
10-15 curry leaves
1 inch lemongrass stalk, approximately sliced
2 pandan leaves, approximately sliced
1/2 tsp turmeric powder
Salt to taste
3 cups thin coconut milk
Fried onions for garnish


1. Heat ghee in earthenware pot. Include green cardamoms, black peppercorns, cloves and sauté till the spices are aromatic.
2. Include onions and sauté till translucent.
3. Add curry leaves, lemongrass, pandan leaves and mix well.
4. Add turmeric powder and sauté for a few seconds.
5. Include drained rice and sauté for 2-3 minutes.
6. Include salt, coconut milk and blend well. When the mixture comes to a boil, cover and cook for 10-12 minutes on medium heat.
7. Transfer in a serving plate and serve hot garnished with fried onions.

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Sri Lankan Rice | | Rice Recipes | Sanjeev Kapoor Khazana

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