A flavorful and aromatic rice dish inspired by Sri Lankan cuisine, perfect as a side for any meal.
Rinse the rice under cold water until the water runs clear, then drain well.
Rinsing the rice removes excess starch, ensuring fluffy grains.
Heat the ghee in a large saucepan over medium heat.
Using ghee adds a rich, nutty flavor to the dish.
Add the chopped onion and sauté until golden brown.
Stir frequently to prevent the onion from burning.
Stir in the cloves, peppercorns, cardamom pods, turmeric, salt, curry leaves, lemongrass, and lemon rind.
Crush the lemongrass slightly to release its flavor.
Add the rice and stir to coat it evenly with the spices and ghee.
Stirring ensures the rice absorbs the flavors evenly.
Pour in the coconut milk and water, then bring to a boil.
Use a mix of coconut milk and water for a balanced flavor.
Reduce the heat to low, cover, and simmer for 20 minutes without lifting the lid.
Keeping the lid on traps steam, cooking the rice evenly.
Once cooked, remove the spices and fluff the rice with a fork.
Removing whole spices ensures a smooth texture.
Serve the rice hot as a side dish.
Garnish with fresh herbs for added color and flavor.
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