Have you heard about butterfly pea flower. It is said to have lot of health benefits & high in antioxidants. This is one of “in” food item in Singapore. You pretty much can see lot of recipe with it from tea to rice to cake to ice cream.. Color of these dishes are very eye catchy. I have tasted tea & rice. The flower by itself doesn’t have much of taste addition of coconut milk brings nice flavour to the rice. I have added whole spices while making butterfly pea water. You can add your favourite flavours
Ingredients:
Bastmati rice – 1.5 cup
Flower – 25-35 (adjust to your preference)
onion – 1 (sliced)
Garlic – 5 (sliced)
Green chili – 2 (sliced)
Ghee – 1 teaspoon
Coconut oil – 2 teaspoon
Coconut milk – 1/2 cup
Salt to taste
Cashew – 1 tablespoon
Whole Masala
cloves – 2
Cardamom – 2
bay leaf – 1
stone flower – 1
Method:
Heat ghee in a pan and fry cashew till brown color. keep it aside
Wash and clean the flower. Remove the bottom green part from flower. Heat water and add flowers
Let it boil. Add all ingredients under Whole masala section. Let it boil for another 10 -12 mins.
Strain it
Heat pan with coconut oil. Add onion, garlic and green chili. Fry till transparent
Add butterfly pea water, Let it boil.
Add Coconut milk. When boiling add rice and salt.
Close it with lid and cook till 2 whistles. switch off. When it is cool down open the lid and mix well.
Add fried Cashew mix well
Rice ready
