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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Basmati rice(soaked in water for 1/2 hr) - 1 cup
- Onions(cut length wise) - 1/4 cup
- Green chillies(cut length wise) - 3 nos
- Mint leaves(Pudhina) - 5 nos
- Cashewnut - 5 nos
- Cinnamon(Karugapatta) -
- Cloves(Grambu) -
- Ginger -
- garlic -
- Coconut milk - 1 cup
- Bay leaf(Vazhana/Karuga ela) - 1 no
- Ghee -
- Salt(As reqd) -
- Coriander leaves (for garnishing) -
Ingredients
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Instructions
- Heat ghee in a non-stick sauce pan.
- Saute the onions, ginger-garlic paste and mint leaves.
- Drain off the water from the rice and add it to the sauteed onions.
- Saute for a few minutes.
- When it starts to boil, add the bay leaf and close the pan.
- Cook, till it`s done.
- Garnish with coriander leaves and cashewnuts fried in ghee.
- :- Serve with hot and spicy gravy.
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