I love making this side dish of rice with creamed coconut and garam masala on leftover day with any curry and pakora I have lying around. It's simple to make yet rich and has a slightly sticky yet creamy quality thanks to the coconut which elevates the spices to the next level.
Step 1
Wash your rice, mince your garlic and roughly chop your onion. Set aside.
Portion out your creamed coconut at this point too, as sometimes it can be fiddly to cut. I like to use a palm-sized chunk but you can absolutely use more or less and the dish will still be delicious. I don't tend to measure it.
Step 2
Get out a saucepan and fry your cardamom pods in the oil on a medium-low heat for around 30 seconds. Follow with the onion, stir, and cook until the onion is lightly browned.
Step 3
Add in your minced garlic, along with a splash of water, and stir. Follow with your ground spices and let everything cook together - stirring occasionally - for 30 seconds to a minute on low.
Step 4
Tip in your basmati rice, combine, and toast - stirring frequently - on the bottom of the pan for a minute or two.
Step 5
Add a cup of cold water, the chicken stock cube and cube of creamed coconut, and stir. Bring to the boil and then lower to a simmer uncovered.
Step 6
After around 10 minutes, add another half cup of water, turn off the heat and cover the pan. Then leave everything to steam nicely for a further 10 minutes.
Serve with your favourite Indian dish (apart from biryani perhaps!)
