Kobbari Annam Andhra

Ingredients

• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion1, thinly sliced
  
• 🌶️Green Chili2, slit
  
• 🧈Ghee2 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🌶️Whole Garam Masala Spices2 tsp
  
• 🍚Rice3/4 cup
  
• 🌿Curry Leaves2 sprigs
  
• 🫙Cashews1/4 cup
  
• 🥥Grated Coconut1 cup
  

Optional extras

• 🌿Fresh Cilantro2 tbsp, chopped
  

Instructions

1. 1

   Soak the rice for 20 minutes, then drain thoroughly — wet rice turns mushy.

2. 2

   Melt ghee over medium flame, toast the whole spices briefly, then add the sliced onions.

3. 3

   Cook the onions down till sweet and bronze, add the paste and spices, and fry till the oil gleams at the edges.

4. 4

   Tumble in the grated coconut, let it soften in the masala, then add the rice and toast it for two minutes, stirring.

5. 5

   Add hot water and salt, bring to a rolling boil, clamp the lid and steam on the lowest heat; leave it sealed ten minutes off the flame before fluffing.