Ingredients:
Rice 1 cup
Coconut 1/2 cup grated
Onions 2 nos medium size and sliced thinly
Turmeric powder 1/2 tspn
Refined oil 3 tbspns
Cinnamon 3 nos a small piece
Cardamoms 5 nos
Bay leaves 2 nos
Cloves 5 nos
Salt use as required
Stock or water 2 cups
Cashew nuts 10 nos
Method:
1.Clean and wash the rice and soak for 30 minutes.
2. Soak the coconut in a little warm water for 10
minutes.
3. Heat a part of the oil in a pan and fry the
sliced onions till golden brown in color . Remove
and keep aside.
4. In the same oil fry the cashew nuts till golden
brown, remove and keep aside
5.Heat the remaining oil in a handi and add first
the whole spices, fry for a few seconds .
6.Then add the rice, turmeric powder and the salt.
Fry for 5 minutes over a low flame.
7. Add the hot stock or water,( the ratio of rice to
water is 1:2, ie if you add 1 cup of rice add 2 cups
of water. If you still feel that the water is not
sufficient you can sprinkle some water during the
cooking process) coconut milk and salt.
8. Cook till the rice is almost done.If you don't
remove your rice in time that is the end of your
lunch or dinner
9. Remove excess moisture by cooking with live coal
on top of the lid. (it is not always necessary to
finish with a live coal on top of the lid, if you
are confident you can do it without the live coal do
it, and you can still regret it.)
10.Serve garnished with fried onions and the cashew
nuts.
Note: the soaking time of the rice is not included
in the cook time.