INGREDIENTS:

2 cups rice
1 coconut
6 green chilies, chopped
4 garlic flakes
2 onions, chopped
1″ cinnamon stick
2 cloves
2 cardamoms
4 tbsp oil
2 tsp ghee or butter
1 tsp mustard seeds
2 sprigs curry leaves
Salt to taste

DIRECTIONS:

Remove thick milk from the coconut by blending. To 1 glass of coconut milk, add 1 glass of water and keep aside.
Mix the green chilies, garlic flakes, cinnamon, cloves, cardamoms and fry them in ghee until golden brown in color.
To these, add the remaining coconut pulp and blend to fine mixture.
Heat oil in a pan and season with mustard seeds and curry leaves. Also add chopped onions and fry them well. To this, add the ground mixture along with coconut milk and mix well.
Now add rice, salt and cook until the rice gets done.
Garnish with coriander leaves and serve hot

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