Cabbage Rice With Coconut Milk

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I had this rice when I was with my SIL. I love the flavor of this rice so much that I tried it again when I came back to my place. This rice has got a creamy texture as it is simmered in coconut milk and it has a mild sweet taste and pleasant aroma with a little crunch of cabbage. It is a great supplement when we have a spicy menu on the platter.

Ingredients:

• 2 cups rice
• 1.5 cup chopped cabbage
• 1/2 cup diced potato
• 1/4 cup chopped onion
• 1 cup thick coconut milk
• 2 green chillies
• 1 tbsp garlic ginger paste(4 cloves garlic ,1/2" ginger)
• 2 springs chopped mint leaves
• 1/2 tsp cumin seeds
• 2 cardamom
• 2 cloves
• 1/2" cinnamon stick
• 6 whole black peppers
• 1 bay leaf
• 2 tbsp butter/oil for vegans
• salt to taste

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Cooking Procedure

Soak rice in 3 cups of water for 20 minute,then drain water and keep rice aside.

Heat oil in a pressure cooker ,add bay leaf fry for 30 seconds then add cardamom , black pepper,cinnamon stick,clove ,cumin seeds and fry till cumin seeds crackle.

Add onion,green chilli,garlic ginger paste to the above ingredients and fry till onion become light golden brown .Add cabbage,potato and chopped mint leaves and fry for 2 min then add the rice n fry for one more min.

Then add 1 cup coconut milk with 2.5 cups water to the above rice and mix nicely,close the lid n pressure cook for 3 whistles.

After 3 whistles switch off the flame and wait for the pressure to settle down, remove lid and mix it softly and serve hot.