Ingedients
Basumathi rice – 1 kilo
Green chillies – 15
Garlic – 100 gms
Ginger – 100 gms
Coconut – 1 Big
Tomatoes – 1/2 kilo
Big onions – 1/4 kilo
Khus khus – 1 Tablespoon
Somph – 1 Teaspoon
Cashewnuts – 100 gms
Cinnamon sticks – 1 Inch
Bay leaves – 2
Cardamom – 6
Cloves – 6
Turmeric powder – 1 Teaspoon
Salt – To taste
Ghee or oil – 200 ml.
Method
Soak cleaned and washed rice in enough water for 1/2 hour.
Fry the green chillies in a little oil till white, remove, add peeled garlic and ginger, grind to a fine paste.
Grind khus khus, somph and cashewnuts to a paste.
Cut onions and tomatoes fine.
Grate the coconut and take the first and second milk 200 ml, 2nd milk 200 ml.
Heat a thick bottom vessel, add the ghee or oil, season first with cinnamon, cardamom, cloves, then add turmeric powder the cut onions, cook till brown then add ginger garlic paste and cook till the raw smell goes, then add tomatoes, cook till tomatoes are well cooked, keep stirring so that the parts do not stick at the bottom, then add the soaked rice and fry well, then add the 1st & 2nd coconut milk 400 ml then add 1400 ml water so roughly 7 glasses of water, then mix well and put on slow fire to cook, add salt to taste, you can cook on a slow fire or re-cook for 15 minutes remove, Garnish with coriander leaves.
