Thalachor Kari - Fragrant Coconut Rice with Spiced Vegetables

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) green peas 1 cup (150g) green peas
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat a tablespoon of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion turns translucent.
4. 4.
   Add the diced carrot, bell pepper, and green peas to the pot. Cook for 5 minutes, stirring occasionally.
5. 5.
   Stir in the coriander powder, turmeric powder, and red chili powder. Cook for another minute to toast the spices.
6. 6.
   Add the soaked and drained basmati rice to the pot. Stir well to coat the rice with the spices and vegetables.
7. 7.
   Pour in the coconut milk and water. Season with salt to taste. Bring the mixture to a boil, then reduce the heat to low.
8. 8.
   Cover the pot and let the rice simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
9. 9.
   Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
10. 10.
    Garnish with fresh cilantro leaves and serve hot with lemon wedges on the side.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Cumin seeds — Toast the cumin seeds in a dry pan for a few seconds to enhance their aroma before adding them to the dish.
• Fresh cilantro leaves — Chop the cilantro just before garnishing to retain its vibrant flavor and color.
• Lemon wedges — Squeeze the lemon wedges over the rice just before serving to add a refreshing tang.

Tips & Tricks

• For a richer flavor, substitute half of the water with vegetable broth.
• Customize the spiciness by adjusting the amount of red chili powder to suit your taste.
• Add a handful of roasted cashews or almonds for a crunchy texture.
• Serve Thalachor Kari with a side of raita (yogurt sauce) for a cooling contrast.
• Leftovers can be refrigerated and enjoyed the next day, either reheated or as a cold rice salad.

Serving advice

Serve Thalachor Kari as a main course, accompanied by a side of raita and papadums (thin and crispy Indian crackers). It can also be served as a side dish alongside grilled meats or curries.

Presentation advice

Fluff the rice gently with a fork before serving to showcase the individual grains. Garnish with fresh cilantro leaves and place lemon wedges on the side for an inviting presentation.