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:

1. Soak rice in water with 1 pinch of salt for half an hour.
2. Heat 2 tbsp of oil. Fry spices for a minute or two.
3. Add onion and green chillies. Saute till tender.
4. Add the ground paste. Fry on low flame till the raw smell goes.
5. Add the drained rice and stir gently till it gets coated.
6. Add coconut milk and 3/4 cup of water. Stir well.
7. Add mint leaves, salt and ghee.
8. Stir the mixture well and pressure cook for 5 minutes.
9. Allow it to remain in the cooker till all the steam goes (another 5 minutes).
10. Fry onion in a tbsp of ghee or butter till browned.
11. Drain on a paper towel.
12. Fry raisins and cashew nuts in the remaining ghee.
13. Add fried raisins, nuts and onion to the rice.
14. Spread a little fried onion and coriander on the top.

Recipe courtesy of Tharunya