Indian-Style Coconut Cilantro Rice

Little specks of green lend vibrant colour to this fragrant and spicy rice, making it an attractive and delicious accompaniment to any Indian meal. It's also pleasantly simple, taking no more than 30 minutes from preparation to serving.

Indian-style coconut cilantro rice

1 tablespoon olive oil
2 medium onions, chopped
1 clove garlic, peeled
1 teaspoon cumin seeds
3 fresh hot green chilies
1/4 cup dried grated coconut
1/4 cup packed fresh cilantro leaves
1/2 teaspoon sea salt
2 cloves
1 cup basmati rice
2 cups water

Heat a frying pan over medium heat. When hot, add half the olive oil, wait a few moments, then swirl around to coat the pan. Toss in half the onions along with the garlic, cumin seeds and green chilies. Sauté for 6 to 8 minutes or until the onions are well browned on the edges. Remove from heat and add to a food processor with the coconut and cilantro, and pulse to a coarse paste. Set aside, and wipe the frying pan with paper towel.

Return the frying pan to the stove and heat the remaining olive oil. Toss in the cloves and remaining onions and fry for 5 to 6 minutes or until the onions begin to brown on the edges. Stir in the cilantro paste and fry for 2 or 3 more minutes to let the paste soften and blend with the onions. Remove from heat, discard the cloves, and stir in the salt. Set aside.

Thoroughly rinse the rice under running water. Bring 2 cups of water to a boil in a saucepan. Add the rice, turn the heat down to low and cover. Cook for 8 minutes. Quickly scrape the onion and paste mixture on top of the rice and immediately cover again. Cook for 7 more minutes, or until the water has been absorbed.

Remove from heat and stir. Serve hot. Serves 3 to 4.