Coconut Biriyani, Thengai Biriyani. Thenga Biriyani. Coconut Birinji Rice with Lemon stalk. Coconut Pulav. Thengai Saadham. Lemon Stalk infused Rice dish.
My friend Mercy, who is from Philippines runs an International market…here at Oxford! She used to complain about, how locals never buy vegetables from her and that she will have to cook all the left over eggplants & bitter melons all by herself!! So I told her confidently, that I will take vegetables from her regularly!
She must be a great cook, I suppose! She used to narrate me her recipes for eggplants and pork sometimes…you know, there will be so much of life, when she talks…I guess she puts her heart and soul in cooking!! So stay tuned for Philippine recipes!!
Meanwhile, I bought this lemon stalk from her…had no clue what to do with it though’…had no mood for ‘Thai food’ either. So, made my regular coconut birinji and simmered lemon stalk in it, guess what…that was the amazing thing, I ever did!! The food turned fabulous, tasteee and what not!!
Basmati rice 1 cup
Coconut milk 3 cups
Lemon stalk 1 (but used only half of it)
Jalapenos 3 sliced
Garlic 1 whole head peeled
Onion 1 large sliced
Tomato 1 sliced nto wedges
Mint leaves 1 fistful
Fennel seeds 2 spoons
Bay leaves 2
Cinnamon 1 stick
Cardamom 3 crushed
Ghee/ Clarified butter 1/4 cup.
In a wide slow cooker, heat oil. Add all the spices plus chilies. Wait till they turn fragrant.
Add garlic, onions, tomatoes, mint and lemon stalk. Add rice and salt. Give a quick stir.
Then add 3 cups of coconut milk, cover and slow cook till tender and nice.
Remove the stalk and then serve as main dish for lunch or dinner with spicy korma.