• 1 1/2 cup basmati rice
• 1 1/2 tablespoon mild vegetable oil
• 1/4 cup whole cashews
• 1/2 teaspoon mustard seeds
• 1 fresh hot green chile -- stemmed, slit lengthwise
• 10 fresh kari leaves
• 2 cups coconut milk
• 3/4 cup water
• 3/4 teaspoon salt
• 2 tablespoons grated fresh coconut -- for garnish

Wash, soak and drain the rice. Set aside. Heat the oil in a heavy, medium-size saucepan over moderate heat.

Add the cashews and fry until lightly browned, 4 to 5 minutes. Remove with a slotted spoon and set aside.

Add the mustard seeds to the pan; when the seeds begin to sizzle and splutter, add the chiles and kari leaves.

Cook, stirring, for 1 minute, then add the rice. Stir and fry until the rice grains are glistening and coated with oil, about 5 minutes.

Mix together the coconut milk and water; add to the rice, sprinkle in the salt and bring to a boil.

Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.

Remove from heat and let the rice stand, covered, for 5 minutes. Uncover and fluff the rice with a fork.

Transfer to a heated serving dish and garnish with fried cashews and coconut.

Serve hot, warm or at room temperature.

by Pak101.com (few years ago!) / 1227 views