Ingredients:

• 1 cup – Basmati Rice
• 4 – small onions, chopped
• 3 – Garlic cloves, chopped.
• 1-inch – Cinnamon
• 1 – Bay Leaf
• 1 – Clove
• 6 – cashewnuts, finely chopped
• 3 tsp – Ghee or oil
• salt – to taste.
• For Blending:
• 1 bunch – Coriander leaves
• 4 to 5 – Green chillies
• 4 – small onions, whole
• 4 – Garlic Cloves (whole)
• 1-inch – ginger, grated
• 1 small piece – Coconut
• 1 inch – Cinnamon
• 1 tsp – Cumin seeds
• 1 – Bay Leaf
• 1 – Clove

Method:

1. Wash and soak rice for 30 minutes.
2. Heat oil, fry onions till crisp. Drain.
3. Fry cashews till light brown, drain and keep aside.
4. Add cinnamon, bay leaf, clove and garlic, and sautee.
5. Add the blended mixture and cook for 3 minutes.
6. Add 3 cups of water, salt, and rice.
7. Bring to boil.
8. Stir gently.
9. Cover and cook till all the water evaporates.
10. Garnish with some fried onions and cashews.
11. Serve hot with raita.

Recipe courtesy of Anitha Meyyappan