Rice is rice, but when a rice dish is so good that it can easily be the star of the show it’s definitely worth incorporating into your repertoire. Frozen grated coconut is the hero here, and you can find it in almost any Indian or South Asian grocer. Every vegan-friendly freezer should reserve space for some, it’s that good.
Ingredients 13
40 g butter
1⁄2 tsp fenugreek seeds
3 whole cloves
1 star anise
3 black peppercorns
1⁄2 tsp cumin seeds
1 tsp ginger, minced
2 green chillies, small, split lengthways
50 g grated coconut, frozen
300 g basmati rice, rinsed
1 tin coconut milk
375 ml water
1 tsp salt
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Method 3
Melt the in a heavy-based saucepan over a medium heat, add the , , , , and , and cook, stirring, for 1 minute. Add the , , and (thawed if frozen) and cook for another minute. Pour in the and stir well to coat in the spices, then fry for 1 minute.
Add the , and and bring to the boil, then reduce the heat to low and simmer, covered, for 30–40 minutes, or until all the liquid has been absorbed.
Remove from the heat and fluff the with a fork. Cover the pan with a tea towel (dish towel) and allow to stand for 5 minutes before serving.
