Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | Teacup | Rice, Raw | For cooking |
| 2 | Piece | Cinnamon (Dalchini) | for seasning |
| 2 | Pods (whole) | Cardamoms (Elaichi) | for seasoning |
| 6 | Nos. | Pepper Corns | for seasoning |
| One | Medium | Onion | Sliced for seasoning |
| 2 | Tablespoon | Ghee | For seasoning |
| 1 | Teaspoon | Turmeric Powder | Add to rice |
| 4 | Teacup | Coconut Milk - Thick | diluted |
| 1//4 | Teacup | Pea Nuts (Ground Nuts) | roasted and crushed |
Method
Grind the coconut with turmeric and take sufficient juice.
Clean and wash the rice.
In a vessel large enough to hold the rice, put the juice extracted from the ground coconut and place it on a lighted stove. Add salt to taste, with the cloves, cardamoms and cinnamon.
The coconut juice should be about one and a half inches above the rice. If it is less, add hot water. When the rice is cooked, add ghee. Reduce the flame. When it is sufficiently dry, remove it and put it in the microwave oven, to remove the excess moisture, and complete the cooking. Serve in a dish. Garnish with a couple of boiled potatoes cut into fours.
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