The coconut milk especially if you are using home made one is going to give richness to the dish. Store bought milk works well too. I have tried both.
Serve it with some Salna or raita.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Cloves : 5
Green Cardamom/Elachi: 3
Star Anise: 1
Marathi Mogga : 1
Stone Flower: 1
Bay leaves: 2
Ground nutmeg: 1/4 teaspoon
Shahi jeera : 1/2 teaspoon
Fennel seeds: 1 teaspoon
Cashews: 1/3 cup
Ghee : 3 tablespoons
Basmati rice: 2 cups
Onion : 1 medium sliced
Carrot: 2 large cut in circles
Green chilies: 7-8 slit
Capsicum/green pepper: 1/2 sliced
Tomato: 1 medium chopped
Ginger garlic paste: 1 tablespoon
Mint : 2 tablespoons chopped (2 sprigs)
Cilantro/coriander leaves: 1/2 cup chopped (very small bunch)
Coconut milk: 1 1/2 cup
Water : 1 cup
Garam masala: 1 teaspoon
Salt to taste
Wash and soak rice for 30-40 minutes.
Heat ghee in a pan and add all ingredients listed for tempering. Fry for 2 minutes.
Add onions and green chilies and sauté till they turn translucent. Add ginger garlic paste and fry for 1 minute.
Add the veggies and cook for 2 minutes. Add mint and cilantro and cook for 1 minute.
Add coconut milk, water, salt and garam masala, mix well and bring it to a boil. Add drained rice, bring it to a boil again, simmer the stove and close lid.
Cook for 12-15 minutes until rice is done, turn off the stove and let it rest for 5 minutes before opening the lid.
Open lid and fluff up the rice.
Serve hot with Salna or raita