Rice in Coconut Milk Nariyal Bhath

Ingredients: 

• Serves: 6 
• 2 1/2 cups long grain rice  
• 2 tablespoons ghee 
• 2 medium onions, finely sliced  
• 10 curry leaves 
• 10 whole black peppercorns  
• 1 small stick cinnamon 
• 6 cardamom pods, bruised  
• 6 whole cloves
•  
•  
• a few cashew nuts 
• 3/4 teaspoon ground turmeric 
• 4 cups coconut milk   
• 2 1/2 teaspoons salt 
• Garnish: 
• 1/2 cup fried cashew nuts 

Method: 

Wash rice and drain for at least 30 minutes. 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. Add the turmeric and the rice and fry, stirring, until the rice
is coated with the ghee, about 3 or 4 minutes. 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.
Serve the rice hot, garnished with fried cashews and accompanied by curries and
sambals.