Recipe Ingredient
- 400g long grain rice
- 150g brinjal, diced
- 100g carrot, diced
- 1/2 tbsp oil
- 1 tbsp ghee or margarine
- (A):
- 50g onion, chopped
- 2cm piece ginger, chopped
- 1 sprig curry leaves
- 1 tsp fish curry powder
- (B):
- 2 cloves
- 2½cm stick cinnamon
- 3 sections of a star anise
- 3 cardamoms
- 650ml water
- 400ml UHT milk
- Seasoning:
- 1 tsp salt
- Dash of ground black pepper
Instructions
- Heat enough oil in a wok, then fry brinjal until limp. Dish out and drain on crumpled kitchen paper. Heat oil and ghee (or margarine) in a pan. Fry ingredients (A) until fragrant. Add ingredients (B) and stir-fry well.
- Add water and bring to a boil. Add in rice, brinjal, carrot, seasoning and milk. Cook rice over a medium heat until rice is cooked and fluffy. You may also cook it in an electric rice cooker, if you prefer.
- Serve rice hot with a curry of your choice.
