Kobbari Annam / Coconut Rice (using electric cooker)

Kobbari Annam served with Aloo Kurma and Perugu Chutney.

Ingredients:

*Basmati rice - 5 rice cups (cup - which is given with electric rice cooker)

Oil and Ghee or butter - 2 tbsp each

*Whole spices - {Whole cloves - 5 no, Cardamom - 5 no, Cinnamon stick - 2 inch, Bay leaf - 5 no.}

Cashews - small handful

Green chillies - 8 no (wash and slit length wise by keeping intact)

Onion - 1 no. (sliced thinly)

Ginger and Garlic paste - 1 tsp each

Turmeric - one pinch
Coriander leaves and Mint leaves - handful each (chopped finely)

Measured liquid - { Water - 6 and 1/2 rice cups + lite coconut milk - 1 rice cup + salt - 2 tsp} - mix all these and keep aside until needed.

Proceed:

1) Take a wide pan which holds rice when u fry it. Heat oil and ghee on medium heat. When it is heated add whole spices fry a little to release flavours but not to burn.

2) Add cashews and green chillies fry both (keep it covered, otherwise oil will spill on you.)

3) Add sliced onion fry until light golden color.

4) Add gg paste , coriander and mint leaves fry again on medium-low , add turmeric.

{Mean while measure rice, wash it 3 times, discard water} and on medium heat add rice gently mix until water disappears, keep mixing lightly and put these everything in Electric rice cooker. Add measured liquid mix and switch to cook.

5) When it is finished cooking it goes to standby position, now switch it off. Please do not open the lid. after 10 mins wipe the lid with cloth and close again, do this way for every 10 mins until you waited 30 mins after stand by.*** Lastly fluff it with fork and Serve.

Serve with Nunne Vankaya or Aloo Kurma.

Notes:

1) We are not using entire coconut milk tin in this recipe, only as mentioned above, remaining tin liquid you still can keep in freezer in plastic container and freeze. when you needed just put out side 1 hr before you start cooking . In this way you are not wasting.

2) By using lite coconut milk you are ensured you are eating light fat food by compared to other coconut milk tins in the market. tastes still yummy.

3) I personally prefer Kohinoor Basmati rice, why it's gives nice aroma and the rice after cooking it won't stick if you do it my way, the grains are separated.

4) When u are serving rice, it's better to remove whole garam masala stuff before u serve.

Meanings:

Kobbari = Coconut

Aloo = Potato

Vankaya = Eggplant

Tip:

I use fresh ingredients like fresh ginger and garlic paste (hand made) not store bought bottle stuff. So if you are cooking my style I would recommend do it from scratch and get the authentic taste of Andhra...... remember I increased and decreased temperature, we shouldn't burn the gg paste as always where ever I say add gg paste reduce the heat to low and fry and increase when you add the next step.

© 2006 by Rajani Rayudu