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. |
