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Ingredients
|
Quantity
|
|
Ghee
|
3 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
Turmeric
|
1 pinch
|
|
Cloves
|
2
|
|
Black pepper corns
|
4
|
|
Black or brown cardamom pods
|
2
|
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Dried coconut
|
2 cups
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|
Brown rice
|
2 cups
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|
Water
|
3 ¾ cups
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|
Salt
|
1 ½ tsp
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|
Chopped almonds
|
1 tbsp
|
Presoak rice for an hour and then rinse well, pick out the dirt.
Heat ghee in a heavy pot and saute cumin till brown. Add turmeric, cloves,
peppercorns and cardamom. Stir for about a minute. Stir in coconut. Saute till
golden.
Add rice and continue sauteing, 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. Serve
with any main curry.