Coconut milk extracted from half coconut 3 1/2 cups
Thinly sliced onions 2
Slitted green chillies 3
Bay leaves 3
Garlic heads 10
Cumin seeds 1/2 tea spoon
ClovesCinnamon, crushed coarsely 1 tea spoon
Cardamom pod 1
Butter or Ghee 2 tb spoons and Oil 1 tb spoon
Salt to taste
Grind grated coconut with water in a mixie and extract the milk by filtering it. Add enough water and squeeze out the milk to get 3 1/2 cups of coconut milk and keep aside.
Wash the basmathi rice once and take the water out. Keep the rice aside.
Heat a broad pan with 2 tb spoons of butter and one table spoon of oil.
Add the cumin seeds. Once they splutter add the bay leaves and fry well. Now add cashews and fry till the colour changes.
Now add the sliced onions, garlic heads and green chillies and keep frying for 2 minutes in medium flame. Now add the crushed spices and cardamom pod and stir well.
Add the washed basmathi rice and give a gentle stir. Pour the coconut milk and required salt to it.
Cover the pan with a lid and keep the flame low. Let it to boil for 15 minutes.
After 15 minutes open the lid and stir gently. Make sure the water is completely dry and the rice is boiled. If not cook for 2 more minutes. Switch off the stove.
Serve hot with spicy vegetable kuruma.