Ingredients:

• Basmati Rice – 1 cup
• Coconut Milk – 1.5 cups
• Basil leaf (brinji or biryani leaf) – 2
• Cinnamon – 2 inches
• Cloves – 4
• Anise – 2 petal
• Garlic – 1 full
• Coriander seeds – 1 Tbsp (heaped)
• Aniseed (sombu) – 1 tsp (heaped)
• Turmeric powder – 1 pinch
• Ghee – 2+3 tbsp

Method:

1. Grind coriander seeds and aniseed together and dissolve in half cup of water.
2. Mix turmeric with this and keep aside.
3. Fry rice in 2 tbsp ghee and keep aside.
4. In 3 tbsp ghee, fry cinnamon cloves, brinji leaves (don’t break it), anise and the rice.
5. Add the peeled garlic and coconut milk.
6. Now drain the masala water along with the turmeric to equal 2 cups of water.
7. Add salt and transfer to electric rice cooker or pressure cook for 7 mins.
8. If there is too much of coconut milk it could be reduced and compensated with masala water.

Recipe courtesy of Abirami