Ingredients: 1 tablespoon Cumin seeds (Jeera),1 tablespoon Cinnamon Stick (Dalchini),1 tablespoon Dry ginger powder,1 tablespoon Turmeric powder (Haldi),2 teaspoons Red Chilli powder,2 teaspoons Coriander (Dhania) Seeds,2 teaspoons Fennel seeds (Saunf),2 teaspoons Whole Black Peppercorns,4 cloves Garlic,1 teaspoon Cardamom (Elaichi) Pods/Seeds,1 teaspoon Mace (Javitri),2 cups Jasmine Rice,1 cup Coconut milk,1/2 teaspoon Salt,2 tablespoons Coconut Oil,1 Onion – diced,1 Red Bell pepper (Capsicum) – sliced thin,10 Gawar Phali (Kothavarangai / Cluster beans) – chopped into half,1 inch Ginger – minced,1 Stalks Lemongrass – fresh minced,2 cloves Garlic – minced,1 tablespoon Lemon juice,1 tablespoon Jaggery,Salt – to taste,Thai basil leaves – for garnish
Time in minutes: 75 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: We begin making the Thai Yellow Coconut Curry Rice Recipe by boiling milk and 1 cup of water in a sauce pan.In the meantime roast the cumin seeds, coriander seeds, fennel seeds, peppercorns and cinnamon sticks slightly. Once that is done grind it along with the rest of the ingredients in a mixer to a smooth paste.Add this paste along with rice and bring it to a boil. Cook till the rice till it becomes soft and cooked. In the middle when the rice start to absorb all the moisture add the lime leaves and lemon grass.In another pan, heat oil and saute the onions,ginger, garlic, bell peppers and cluster beans . Cook till it is soft and crunchy.Add these vegetable to the rice along with jaggery. Give it stir and make sure the rice does not stick to the bottom of the pan. Once the rice cooked taste for salt and season it well.At the end drizzle some lime juice and serve Serve the Thai Yellow Coconut Curry Rice Recipe as a one pot meal for a Sunday Lunch