Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oil 8 Curry leaves
1/2 c Peanuts, unsalted, shelled 2 Spring onions, cut in 2 mm
-and roughly chopped -slices
1 tb Dessicated coconut 1 ts Ground cumin
1 c Coconut milk 1/2 ts Ground cardamom
2 c Water 1/2 ts Ground turmeric
1 Lemon grass stem, 10 cm long 2 1/2 c Long grain rice

1. Heat oil in pan. Add nuts, stir until golden; stir in coconut. 2.
Add coconut milk and water to pan. Stir in lemon grass, curry leaves
and spring onions. Bring to a boil. Reduce heat and simmer,
uncovered, for 2 minutes. Add cumin, cardamom and turmeric, bring to
a boil. Add rice, cook, uncovered, until steam holes appear at the
surface. 3. Cover pan with a tight fitting lid, reduce heat to very
low. Cook for 10 minutes. Lift lid, check if rice is cooked, continue
cooking if required. NOTE: Jasmine or Basmati rice can be used
instead of long grain rice if preferred. Avoid lifting the lid of the
pan while rice is cooking, as all the steam will escape, resulting in
gluggy rice. HINT: The curry leaf is native to south east Asia and as
its name suggests, lends a rich curry-like flavour to Asian dishes.
Source: Cooking Indonesian

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