Ingredients:

• 2 cups – basmati rice, washed, soaked for 30 minutes
• 4 cups – water
• 1 tbsp – Ginger grated
• 1 tsp – Cumin seeds
• 1/4 cup – coconut, grated finely
• 2 stalks – Curry leaves
• 1 tbsp – Milk
• Salt to taste
• 2 tbsp – Butter
• 1 tbsp – oil

Method:

1. Soak ginger in 2 tbsp. water, keep aside for 15 minutes.
2. Strain ginger, keeping residue and water separately.
3. Boil 4 cups of water, add ginger water to the boiling water and add rice.
4. Add 1 tbsp. butter, cook till rice is cooked.
5. Spread out rice in a plate to cool.
6. Heat remaining butter and oil, to this add cumin seeds, curry leaves and ginger residue.
7. Saute and add coconut, stir and pour onto rice.
8. Blend this well.
9. Transfer to ovenproof dish and cover.
10. Place in preheated oven at 250 C for 10 minutes.
11. Before serving sprinkle 1 tbsp milk and serve hot.

Recipe courtesy of Saroj Kering