Ingredients:

• 1 cup – long grain Rice
• 1 cup – Coconut Milk
• 1 tbsp – broken Cashew nuts
• 3 – green chillies, slit
• 1 stalk – Curry leaves
• 1/2 tsp each – cumin and Mustard Seeds
• 1 tsp – Urad Dal
• 2 tbsp – grated fresh Coconut
• 1 tbsp – coriander, chopped
• 2 tbsp – oil
• Salt to taste
• Lemon to taste

Method:

1. Wash and soak rice in salted water for 30 mins
2. Drain rice in colander and keep water aside.
3. Heat oil in a heavy saucepan.
4. Add urad dal, mustard and cumin seeds, cashews, stir till spluttering.
5. Add chillies and curry leaves. Stir, add rice.
6. Fry the rice evenly and add coconut milk and 1.5 cups drained water.
7. Add a little salt
8. Bring to a boil, reduce heat, simmer covered.
9. Stir occasionally. When the rice is almost cooked, add lemon.
10. Mix very gently. Simmer till done and all water evaporates.
11. Add more water in between if required.
12. Garnish with coriander and coconut before serving.
13. Serve hot with raita, kadhi or rasam.

Recipe courtesy of Sify Bawarchi