Kobbari Annam ….(Fresh Coconut Rice)
I believe Coconut rice and Biryani…Have their own Share of Speciality in their own way of preparation and taste.They both have a special place in our menu…and puts us in dilemma..This dish is prepared with fresh coconut milk and tastes Wonderful. I learned this from My Mom…She is more Special in Cooking..
Rice – 7 cups
Fresh Coconut Milk – Milk of 2 coconut Thick and Thin
Green chilies -4-5 slit
Fresh Mint leaves – 1 small bunch chopped
Fresh coriander leaves – 1 cup chopped
Cashews nuts – few
W.G.M – Bay leaf-1,Cloves-6,Cardmom -6,Cinnamon stick-2 inch piece
Salt – as per taste
Turmeric powder – 3 pinches
Vegetable ghee (Dalda) – 2 tbsp
Oil – 1 tbsp
Curry leaves – few
1.Wash and soak rice and keep.Extract coconut milk by grinding the grated coconut with hot water and strain ,add more water mix well and extract thin milk altogether 14 cup of milk needed.
2.Heat the pressure pan or thick bottom vessel and add veg-ghee and oil,add the W.G.M, cashews,curry leaves,green chilis, for few mins .
3.Now add the chopped fresh mint and coriander and turmeric powder fry a sec and add the fresh coconut milk to the pan and add salt cover and bring to boil.
4.Then add the drained rice to the pan and cover cook upto 2 Whistles and turn of heat.
5.Open the lid as soon as the steam escapes to stop further cooking if using pressure cooker.And transfer into a Serving Rice dish.
Serve hot with Kodi Kuraa and Chicken Gongura.
By Kezia Mary.