📝 About This Recipe
This fragrant, silky rice dish is a cornerstone of the Bene Israel community of India, often prepared for festive occasions and the Sabbath. It marries the long-grain elegance of Basmati rice with the rich, creamy essence of fresh coconut milk and aromatic warm spices. A perfect example of Kosher-Indian fusion, this dish is naturally dairy-free and offers a delicate balance of savory notes and subtle sweetness.
🥗 Ingredients
The Rice Base
- 2 cups Basmati Rice (long-grain, aged preferred)
- 1.5 cups Full-fat Coconut Milk (unsweetened, canned or fresh)
- 2 cups Water (filtered)
- 1.5 teaspoons Kosher Salt (to taste)
Aromatics and Whole Spices
- 2 tablespoons Vegetable Oil (or neutral oil)
- 1 piece Cinnamon Stick (about 2 inches long)
- 4 pieces Green Cardamom Pods (lightly cracked)
- 4 pieces Whole Cloves
- 1 piece Bay Leaf (dried)
- 1 medium Yellow Onion (thinly sliced)
- 2 pieces Green Chilies (slit lengthwise)
The Garnish
- 1/4 cup Raw Cashews (halved)
- 2 tablespoons Golden Raisins (optional)
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Grated Coconut (for topping)
👨🍳 Instructions
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1
Place the Basmati rice in a large bowl and rinse it under cold running water 3-4 times until the water runs clear. This removes excess starch and ensures fluffy grains.
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2
Submerge the rinsed rice in fresh water and let it soak for at least 20 minutes. This helps the grains expand and cook evenly.
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3
While the rice soaks, heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
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4
Add the cashews and raisins to the hot oil. Fry them briefly until the cashews are golden brown and raisins are plump. Remove with a slotted spoon and set aside for garnishing.
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5
In the same oil, add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 30-60 seconds until they become fragrant and start to sizzle.
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6
Add the sliced onions to the pot. Sauté for 5-7 minutes until the onions are soft and light golden brown, but not dark.
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7
Stir in the slit green chilies and cook for another minute to release their heat and aroma.
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8
Drain the soaked rice thoroughly and add it to the pot. Gently stir the rice with the aromatics for 2 minutes to coat the grains in oil, which prevents them from sticking.
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9
Pour in the coconut milk, water, and kosher salt. Stir gently to combine.
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10
Increase the heat to medium-high and bring the liquid to a rolling boil.
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11
Once boiling, turn the heat down to the lowest possible setting. Cover the pot with a tight-fitting lid.
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12
Simmer undisturbed for 15-18 minutes. Do not open the lid during this time as the steam is essential for cooking.
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13
Turn off the heat and let the pot sit, covered, for another 5-10 minutes to allow the moisture to redistribute.
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14
Remove the lid and gently fluff the rice with a fork, being careful not to break the long grains.
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15
Transfer to a serving platter and garnish generously with the fried cashews, raisins, fresh cilantro, and grated coconut.
💡 Chef's Tips
Always use full-fat coconut milk for the most authentic and creamy texture. If using canned coconut milk, shake the can well before measuring to incorporate the cream. For a vibrant yellow color, you can add 1/2 teaspoon of turmeric or a pinch of saffron threads to the liquid. Avoid stirring the rice once it starts simmering to keep the grains intact and long. If the rice feels too firm after the resting period, sprinkle a tablespoon of warm water over the top and cover for 5 more minutes.
🍽️ Serving Suggestions
Serve alongside a spicy Indian-Jewish fish curry (Malabar style) for a perfect contrast. Pairs beautifully with a fresh Israeli salad of cucumber, tomato, and lemon. Serve with a side of mango pickle or lime chutney for a punch of acidity. For a complete meal, accompany with roasted chicken seasoned with cumin and coriander. Enjoy with a glass of chilled white wine like a Chenin Blanc or a light Lager.