Ingredients:

• 2 cups – Rice
• 3 nos Cardamom
• 3 nos Cloves
• 1 inch stick Cinnamon
• 1 tsp – pepper
• 2 no Green chillies (coarsely chopped)
• 3 nos Garlic pods (coarsely chopped)
• 1 cm Ginger (coarsely chopped)
• 3 tbsp – oil
• 1 no Bay Leaf
• 1 no Carrot (sliced)
• 1 no Onion (finely sliced)
• 2 cups – Coconut Milk
• 1 tsp – Salt
• 1 tsp – Cashewnuts
• 1 tsp – Raisins

Method:

1. Grind cardamom, cloves, cinnamon and pepper.
2. Grind chillies, garlic and ginger with a little water to a fine paste.
3. Heat oil in a pan.
4. Add bay leaf, carrot and 1/2 the onion. Fry for 3 minutes.
5. Add ginger garlic paste. Stir and fry for 2 minutes.
6. Add the ground spices.
7. Add washed and drained rice.
8. Fry for 1-2 minutes.
9. Add coconut milk, salt and one cup of water.
10. Stir and bring to boil.
11. Cover and cook on very low heat for half an hour or till rice is done.
12. Heat a tbsp of oil in another pan.
13. Add the remaining onion and fry till golden brown.
14. Add the cashew nuts and raisins. Fry for a minute.
15. Spread the fried onions, cashews and raisins over the rice before serving.

Recipe courtesy of Shilpa terrence