Preparation / Directions:
Wash Basmati rice, drain and keep aside. Meanwhile remove meat from the coconut, cut it into 1 inch cubes, add 3 cups water to it and grind it thoroughly. Filter this mixture and retain the liquid. Keep it aside.
In a deep skillet, heat butter on low. Then add cardamom, cinnamon, turmeric, cloves, cashew nuts. Fry until cashew nuts are pale brown. Add finely chopped onion and add the Basmati rice when onions are brown. Stir for five minutes. Then add salt and coconut milk which was extracted above and raise the heat to high. When the liquid starts boiling, lower heat, cover with a lid and simmer. Stir occasionally and simmer until all the liquid is absorbed.
Note: You might have noticed that in this recipe we have used only 2 cups of Basmati rice for four servings while in the other rice recipes we have used 2.5 cups for the same four servings. The reason for this is that coconut rice is more rich and feels heavier than the other rice dishes. Hence 2 cups will do for 4 servings.
Meanwhile, in a large skillet, heat butter and sugar. When sugar melts and turns brown, add rice and fry for 5 minutes on high heat. Then add water and salt and let it come to a boil. Lower heat and let it cook until the water content decreases to less than half. Then add milk (in which the saffron is soaking) and simmer on low heat. Simmer until all liquid is absorbed.