Dalithoy, Goan Coconut Rice and Goan Cabbage Kismoor

Ingredients

• 1.5 cup Basmati Rice
• 1 cup Coconut Milk (full-fat, for best results)
• 2 cup Water
• 2 tbsp Coconut Oil
• 1 pcs Onion (medium, thinly sliced)
• 1 tsp Ginger-Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 1 pcs Cinnamon Stick (1-inch piece)
• 4 pcs Cloves
• 3 pcs Green Cardamom (pods, lightly crushed)
• 1 pcs Star Anise
• 2 tbsp Cashews (whole or halved)
• 2 tbsp Raisins
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.

2. 2

   Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.

3. 3

   Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.

4. 4

   Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.

5. 5

   Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.

6. 6

   Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.

7. 7

Ingredients

• 500 g Cabbage (Finely shredded)
• 1 medium Onion (Finely chopped)
• 1 cup Fresh Grated Coconut
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 1 tbsp Tamarind Paste
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 0.25 tsp Hing
• 10 pcs Curry Leaves

Instructions

1. 1

   Prepare the Cabbage Base

   • In a large mixing bowl, combine the finely shredded cabbage, finely chopped onion, green chilies, and fresh grated coconut.
   • Add the tamarind paste, salt, and optional sugar to the bowl.
   • Using clean hands, gently mix and massage all the ingredients for about 1-2 minutes. This helps the cabbage soften slightly and absorb the flavors. Set aside while you prepare the tempering.
2. 2

   Create the Tempering (Tadka)

   • Heat the coconut oil in a small pan (tadka pan) over medium-high heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to pop and splutter completely, which should take about 30-45 seconds.
   • Immediately add the hing and curry leaves. Stand back as the curry leaves will sizzle and pop. Sauté for another 10-15 seconds until the leaves are fragrant and crisp.
3. 3

   Combine and Serve

   • Carefully pour the hot tempering over the cabbage mixture in the bowl.
   • Mix everything together thoroughly with a spoon until the tempering is evenly distributed.