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Ingredients
2 tablespoons grated fresh coconut or shredded unsweetened dried coconut
1 to 2 tablespoons peanut oil
1 1-inch stick cinnamon
5 whole cloves
6 green cardamom pods, lightly crushed (or 1 heaping teaspoon ground cardamom)
1 large onion, finely chopped
1 ½ cups basmati rice, sorted and washed
1 cup coconut milk
1 teaspoon salt, plus more to taste
1 teaspoon Goan vindaloo powder or garam masala
2 tablespoons cilantro, finely chopped
Nutritional analysis per serving (6 servings)
41 grams carbs; 292 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 12 grams fat; 2 grams fiber; 268 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dry-roast the coconut in a small skillet over medium heat until fragrant, but just barely darker in color, 1 to 2 minutes. Cool and set aside.
- Step 2
Heat the oil in a medium saucepan over medium-high heat. Add the cinnamon, cloves and cardamom pods and cook, stirring, until fragrant, about 1 minute. Add the onion (and ground cardamom, if using) and cook until golden, about 5 minutes. Mix in rice, coconut milk, 1 * cups water and salt and bring to a boil. Reduce heat to low, cover the pan and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Remove from heat and let rest for about 5 minutes. Transfer to a serving dish, mix in the coconut, vindaloo powder (or garam masala) and cilantro.
Private Notes
Comments
Excellent. Very flavorful followed recipe. Used ground cardamom. As a base for goat vindaloo really really good