Wash the rice. Slice the onion and grind the cardamoms, cloves and peppercorns together. Heat the ghee and when hot fry the onion, curry leaves and lemon grass. Fry until onions are browned, then add the rice and stir fry for a further 3 minutes. Add the ground spices, cinnamon and turmeric and pour in the coconut milk. Bring to the boil and cook over high heat for 5 minutes, then cover the pan, reduce heat and allow to simmer until the rice is cooked. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
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|Serving Size: 1 Serving (1489g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2200 (90%)|
|Amt Per Serving||% DV|
|Total Fat 244.5g||326 %|
|Saturated Fat 195g||975 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 161.2mg||50 %|
|Sodium 243.6mg||8 %|
|Potassium 3089.1mg||81 %|
|Total Carbohydrate 92.5g||27 %|
|Dietary Fiber 31.5g||126 %|
|Sugars, other 61g|
|Protein 26.6g||38 %|
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Calories per serving: 2447
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