Preparation / Directions:
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.
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