Creamy Coconut Tomato Rice with Dry Fruits

Istruzioni

1. 1

   Rinse the rice several times under cold water until the water is mostly clear, then drain it well.

2. 2

   Finely chop the tomatoes, onion, garlic, green chilli, and coriander leaves. Grate or finely chop the fresh coconut.

3. 3

   Heat the ghee in a large, heavy-bottomed pot over medium heat. Add the mixed dry fruits and toast for 1–2 minutes until lightly golden. Remove them from the pot and set aside.

4. 4

   Add the chopped onion to the remaining ghee and sauté for 5–7 minutes until soft and lightly golden.

5. 5

   Stir in the garlic and green chilli, then cook for about 1 minute until fragrant.

6. 6

   Add the chopped tomatoes, chilli flakes, and salt. Cook for 6–8 minutes, stirring occasionally, until the tomatoes soften and the excess liquid begins to evaporate.

7. 7

   Add the tomato sauce and grated coconut. Cook for another 3–4 minutes, stirring frequently, until well combined and creamy.

8. 8

   Add the drained rice and gently stir for 1–2 minutes so that every grain is coated with the tomato-coconut mixture.