|1 cup||Basmati rice|
|2 nos||Onion (cut lengthwise)|
|2 nos||Green chilli (slit open)|
|3 clove||Garlic (crushed)|
|1 cup||Fresh coconut milk (consistency thick)|
|2 nos||Bay leaf|
|1 no||Star anise|
|½ tsp||Cumin seeds|
|¼ tsp||Fennel seeds|
|10 nos||Curry leaves|
|½ tsp||Salt (or to taste)|
Wash and drain rice and let dry completely in a kitchen towel. Now heat 2 tsp of ghee in a pot and fry the rice over medium flame for few minutes and keep it aside. In the same pot heat the remaining ghee and toast all the dry masala like bay leaf, cinnamon, cardamon,cloves, star anise, cumin seeds, fennel seeds, cashews and fresh curry leaves. Saute onions, green chillies and garlic along with this for few minutes until they turn soft and tender. (do not brown them, cook on low flame)
Now mix fried basmati rice with 1 cup of coconut milk, 1 cup of water, sauteed onion masala mixture, salt and cook everything together in a rice cooker. When done, let cool, mix little ghee and garnish with fresh curry leaves and serve.
Tip: When the dish is done, instead of adding ghee directly over rice, slightly heat in a microwave with some fresh curry leaves and then pour over rice and mix gently using a soft flat laddle.