Preparation:
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. Sauté 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.
Serve with any main curry.
Source: Michael Pandya, "Indian Vegetarian Cooking" |
