Ingredients:

• Cilantro-1 bunch
• Coconut-1/4 Coconut grated or half cup of Coconut Milk
• Ginger-1 inch
• Garlic-4 or 5 flakes
• Onion-1 medium size cut into slices, lengthwise
• Cardamom -20
• Cinnamon -1 inchstick
• Cloves
• Bay leaves-1
• Ghee-1 tbsp
• Oil for frying
• Basmati Rice-2 big cups
• Garam Masala-1/4 tsp
• Salt-to taste

Method:

1. Wash and chop cilantro. Along with the grated coconut, grind cilantro into a smooth paste adding water.
2. Take the pulp and strain the juice out of it. Keep doing this till you have taken all the juice from the paste. You should extract about 4 cups of juice.
3. Grind ginger and garlic into a paste.
4. Soak basmati rice in water for about 20 mins.
5. In a saucepan add oil and add cinnamon, cardamom, cloves, bay leaves, onion and ginger-garlic paste and fry till the raw smell is gone.
6. Add basmati rice and fry a few seconds.
7. In a pressure pan/cooker, pour in all the fried ingredients along with the cilantro/coconut juice.
8. Add ghee, salt and garam masala.
9. Cover and cook for 3 whistles (or like you would cook your rice regularly).
10. Simmer for 5 minutes. Serve hot with raitha.

Recipe courtesy of Thangam Shankar