Rice in Coconut Milk - Nariyal Bhath

Serves: 4

Ingredients: 

• 1+1/2 cups long grain rice 
• 2 tablespoons ghee 
• 2 medium onions, finely sliced 
• 10 curry leaves 
• 6 whole black peppercorns 
• 1 small stick cinnamon 
• 4 cardamom pods, bruised 
• 4 whole cloves
• 5-6 cashew nuts 
• 1/2 tsp ground turmeric 
• 3 cups coconut milk 
• salt as taste 
• some fried cashew nuts (for garnishing)

Method: 

1. Wash rice and drain for 30 mins to an hour. 
2. Heat the ghee in a heavy saucepan and fry the onions, curry leaves and whole spices, cashew nuts, stirring frequently, until the onions are golden. 
3. Add the turmeric and the rice and fry, stirring, until the rice is coated with the ghee, about 3 or 4 minutes. 
4. Add the coconut milk and salt, stir and bring to the boil, then cover with a well-fitting lid, turn heat very low and cook for 25 minutes or until the coconut milk is absorbed. 
5. Serve the rice hot, garnished with fried cashews and along with curries or sambhar.

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