Ingredients:

• Basmati Rice – 350 g
• 2 – onions, sliced
• 1 – tomato, chopped
• Coconut – 1
• Cloves – 5
• Cinnamon – 1
• Cardamom – 5
• Chopped Coriander leaves – 1 cup
• Cashewnuts – 10
• Garlic – 15 Cloves
• Ginger – 1 small piece
• Ghee – 50 g
• Green chillies – 50 g.

Method:

1. Grate the coconut, grind it and squeeze out the milk (400 ml).
2. Grind garlic, ginger, green chillies and coriander leaves each separately in a mixie.
3. Wash the rice and drain the water.
4. In a pressure cooker, pour ghee and heat.
5. Fry cashewnuts, cinnamon, cloves and cardamom.
6. Then add garlic paste, ginger paste, ground green chillies and coriander leaves and onion.
7. When the onions turn light brown, add tomatoes and fry.
8. Add rice and 400 ml of coconut milk. Cook the rice for 10 mins.
9. Garnish with coriander leaves and mint leaves. Serve.

Recipe courtesy of Dr. Kalavathy