Ingredients:

• 1 cup – long grain Rice
• 1 cup – Coconut Milk
• 1 tbsp – broken cashew bits
• 3 green chillies, slit
• 1 stalk Curry leaves
• 1/2 tsp each of cumin and Mustard Seeds
• 1 tsp – Urad Dal
• 2 tbsp – grated fresh Coconut
• 1 tbsp – coriander (chopped)
• 2 tbsp – oil
• salt to taste
• Lemon juice to taste

Method:

1. Wash and soak rice in salted water for 30 minutes.
2. Drain rice in colander, keep aside the water.
3. Heat oil in a heavy saucepan.
4. Add urad dal, mustard and cumin seeds, cashews, stir until they pop.
5. Add chillies and curry leaves. Stir, add rice.
6. Stir very gently, with a wide spatula, till oil coats rice evenly.
7. Add coconut milk and 1.5 cups of the reserved water.
8. Add salt, keeping in mind the water is already salted.
9. Bring to a boil, reduce heat, simmer covered.
10. Stir occasionally. When 3/4 cooked, add lemon juice.
11. Mix very gently. Simmer till done and all water evaporates.
12. Add more water in between if the rice needs it.
13. Garnish with coriander and coconut before serving.
14. Serve hot with raita, kadhi or rasam.

Recipe courtesy of Sify Bawarchi