|
Ingredients
|
Quantity
|
|
Ghee
|
3 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
Turmeric
|
1 pinch
|
|
Cloves
|
2
|
|
Black peppercorns
|
4
|
|
Black or brown cardamom pods
|
2
|
|
Dried coconut
|
2 cups
|
|
Brown rice
|
2 cups
|
|
Water
|
2 cups
|
|
Salt
|
1 ½ tsp
|
|
Chopped almonds
|
1 tbsp
|
Presoak rice for an hour and then rinse well, pick out the dirt.
Heat ghee in a heavy pot and sauté cumin until brown. Add
turmeric, cloves, peppercorns and cardamom. Stir for about a minute.
Stir in coconut. Saute until golden. Add rice and continue
sautéing, over medium heat for 2 minutes.
Pour in water, add salt, bring to a boil, lower heat, cover and
cook for about 20 minutes, until the water has evaporated and the rice is
cooked.
Garnish with cashews, raisins and almonds.
