20 g Wet kokum, soaked in 1 cup hot water for half hour
¾ cup Coconut milk
1 tsp Salt
In a kadai, heat the vegetable oil over medium-high heat. Once the oil is hot, sauté the onion first, then add the ginger, torn dry red chillies, star anise and curry leaves. Cook till the onions are soft and the mixture smells quite aromatic.
Add the rice to the kadai and sauté over medium heat. Next add the stock, one ladleful at a time. Let the stock be absorbed by the rice, and then add the next one. This is the same technique used to make a traditional risotto.
Then gently stir with a spatula, so as to avoid breaking the grains of rice. Keep on adding the stock, until the rice is almost done.
Then chop the kokum pieces that were previously soaked in water, add them to the rice along with their liquid. Continue to cook the rice until they are almost dry.
Next step is to add the coconut milk and salt. The dish is served immediately because with time the rice keeps on turning denser.