2 cups coconut milk
3 Tbsp oil
4 pepper corns
1 cup carrot – finely shredded
2 cups rice – soaked for an hour
1 tsp garlic-ginger paste
Salt to taste
1 bay leaf
Fried cashew nuts and raisins
1 cup onion – thinly sliced
Onions – thinly sliced and browned crisp in ghee or oil
Green chilli paste to taste
1 tsp cinnamon – broken small
Heat oil and add bay leaf, carrot and sliced onions. Fry till vegetables look coated with the oil.
Add green chilli, ginger and garlic and stir-fry a few times.
Add the drained rice, stir-fry to mix well, and add coconut milk, salt and one cup water.
Mix and bring to a boil. Cover, lower the heat and cook till water is absorbed and rice is cooked through (10-15 minutes).
Serve hot garnished with the onions, cashew nuts and raisins.