Coconut Rice with coconut milk

Ingredients:

Basmati Rice - 1 cup

Coconut milk - 1 1/2 cup

Onion - 1, thinly sliced

Green chillies - 3

Ginger garlic paste - 1/3 tbsp

Whole garam masala - Cinnamon stick-2 inch, Cardamom-3, Cloves-4, Star Anise-1, Bay leaves-2

Cashews - 2-3 tbsp

Chopped mint - 2 tbsp

Chopped coriander leaves - to garnish

Salt - as per taste

Ghee - 1/4 tbsp

Oil - 1/2 tbsp

How to extract coconut milk?

Grate half coconut finely, add 1 cup of hot water and wait for few minutes. After sometime, grind the mixture in to smooth paste. Now transfer the ground mixture in to a clean muslin cloth and extract milk from the mixture. Repeat the same process by adding little more water to the left over coconut mixture on muslin cloth to extract second phase coconut milk. Alternately you can also use canned coconut milk which is readily available in market.

Procedure:

1. Wash basmati rice and soak it for at least 15 min.
2. Take a pressure cooker, heat ghee and oil. Add whole garam masala, cashews and fry until nice aroma comes out.
3. Now add chopped green chillies, sliced onion and fry for 2 more minutes.
4. Add ginger garlic paste, chopped mint leaves and give a nice stir.
5. Add soaked basmati rice and stir gently. Now add coconut milk, adjust salt and stir well.
6. Cover it with lid and pressure cook until you get 2 whistles.
7. Once all the steam escapes of its own, open the lid, add chopped coriander leaves and stir gently with a wooden spatula to retain the texture of rice. Finally serve hot with your favorite gravy.