Ingredients:
2 tablespoons olive oil
4 shallots
2 bay leaves
1 stalk curry leaves
2 1/2 cups rice ( basmati or jasmine rice preferred)
1/4 cup peas ( frozen)
3 cups coconut milk
1 teaspoon salt
1/4 cup cilantro ( chopped)
2 tablespoons mint ( chopped)
2 -3 green chilies ( chopped)
lime wedges ( for garnish)
Directions:
Heat oil, add shallots, bay leaves, curry leaves and rice, and stir over medium heat until the rice turns translucent.
Add the coconut milk, salt and peas and bring to a boil until most of the liquid is absorbed.
Reduce heat to very low, cover, and cook for a few more minutes, being vigilant that the rice does not scald at the bottom.
Remove bay and curry leaves and stir in the cilantro, mint and chilies.
Fluff up with a fork, garnish with lime wedges if desired and serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.