Rice in Coconut Milk - Nariyal Bhath

Ingredients: Serves: 6 2 1/2 cups long grain rice 2 tablespoons ghee 2 medium onions, finely sliced 10 curry leaves 10 whole black peppercorns 1 small stick cinnamon 6 cardamom pods, bruised 6 whole cloves a few cashew nuts 3/4 teaspoon ground turmeric 25 25 4 cups coconut milk 2 1/2 teaspoons salt Garnish: 1/2 cup fried cashew nuts Method: Wash rice and drain for at least 30 minutes. Heat the ghee in a heavy saucepan and fry the onions, curry leaves and whole spices, cashew nuts, stirring frequently, until the onions are golden. Add the turmeric and the rice and fry, stirring, until the rice is coated with the ghee, about 3 or 4 minutes. Add the coconut milk and salt, stir and bring to the boil, then cover with a well-fitting lid, turn heat very low and cook for 25 minutes or until the coconut milk is absorbed. Serve the rice hot, garnished with fried cashews and accompanied by curries and sambals.