
Ingredients:
• 1 cup-basmati Rice
• 1 cup-coconut Milk
• 1-onion (sliced thin)
• 2-green chillies
• 1 handful-mint leaves
• 1 tbsp -ghee
• salt
• Spices (cloves, cinnamon, bay leaf, cardamom) – as required
• To be ground to a paste:
• 1 inch piece-ginger
• 3/4 flakes-garlic
• 3 -4 – small Onion
• 1- Green chilli
• For seasoning:
• Coriander leaves – a handful
• 2 tbsp -raisins
• a few-cashew nuts
• 1/2 -onion (sliced thin)
Method:
- Soak rice in water with 1 pinch of salt for half an hour.
- Heat 2 tbsp of oil. Fry spices for a minute or two.
- Add onion and green chillies. Saute till tender.
- Add the ground paste. Fry on low flame till the raw smell goes.
- Add the drained rice and stir gently till it gets coated.
- Add coconut milk and 3/4 cup of water. Stir well.
- Add mint leaves, salt and ghee.
- Stir the mixture well and pressure cook for 5 minutes.
- Allow it to remain in the cooker till all the steam goes (another 5 minutes).
- Fry onion in a tbsp of ghee or butter till browned.
- Drain on a paper towel.
- Fry raisins and cashew nuts in the remaining ghee.
- Add fried raisins, nuts and onion to the rice.
- Spread a little fried onion and coriander on the top.
Recipe courtesy of Tharunya