Kat Jones + photo

Kat Jones

May 10
2 min read
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Coconut curry rice
By: Vaishali, CO
Serves 2

  • Basmati rice 1/2 cup
  • Coconut milk 2.5 cups
  • Cloves 3
  • Cinnamon stick
  • 1/2 inch Finely chopped onion
  • 1/2cup Chopped mixed vegetables (carrot, beans, potato)
  • 1 cup Garlic
  • Green chili 2
  • Cashew 10 to 12 pieces ( optional)
  • Cumin seeds 1/4 tsp
  • Coriander seed powder 1/2 tsp
  • Finely chopped tomato 1
  • Butter as needed
  • Salt to taste
  • Grated coconut 2tbsp


  1. Pre heat oven at 450F
  2. Wash rice 3 times with water and soak for 2 hours
  3. Remove water from rice and add coconut milk. Add a pinch of salt, 1 cloves, a small piece of cinnamon.
  4. Sauté half the onion in butter until well cooked. Add to rice.
  5. Pressure cook the rice or cook on direct flame until done.
  6. Let cool.
  7. Heat some water in a utensil and add the chopped vegetables and cook until they are half boiled. Strain to remove water using a strainer.
  8. In a pan, heat butter and fry remaining onion, clove, cinnamon, garlic, green chili, cashew, cumin seed, coriander seed powder, grated coconut for few min
  9. Churn in a blender adding little water. It should be a smooth paste
  10. Heat some butter in a pan, and fry this paste for about 5 to 7 min on medium heat.
  11. Add the half boiled vegetables and mix well. Fry for 3 minutes.
  12. Add finely chopped tomato and sauté for a minute.
  13. Grease a baking dish, place vegetable curry and spread it. Top with rice and spread it.
  14. Cover with a foil and bake for 25 min.

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