Rice - 2 cups ( Basmati, ponni, Jeeraka samba or sona masoori )
Grated coconut - 3 cups
Cardamom - 2 nos
Cloves - 5 nos
Cinnamon - 1 inch
Bay leaves - 2
Cashew nuts - 15 nos
Raisins - 15 nos
Ghee - 2 tablespoons
Salt - to taste
Method :-
Wash the rice and soak for 20 to 30 minutes.
Grind the coconut and extract the milk .
Add enough water and make 4 cups of milk.
You can use coconut milk powder or ready made tin coconut milk too.
Heat ghee in a pressure cooker and add cloves, cardamom, cinnamon pieces, and cashew nuts.
Once the cashews turn golden brown, add bay leaves and raisins.
Pour coconut milk.
Before the milk begins to boil, add the soaked rice and enough salt.
Pressure cook for ten minutes or one whistle in medium flame.
Serve hot with chicken, mutton or any Vegetable kurma.
