Ingredients
- 4 black peppercorns
- 2 black
- 900 ml water
- 240 gr brown rice
- 160 gr coconut (dried)
- 40 gr ghee
- 8 gr almonds (chopped)
- 4 gr salt
- 2 gr cumin seeds
- 1 gr turmeric
Presoak rice for an hour & then rinse well, pick out the dirt. Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute. Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes. Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked. Garnish with cashews, raisins & almonds. Serve with any main curry. Michael Pandya, "Indian Vegetarian Cooking"
