Nariyal Bhath

A rich and fragrant coconut rice perfect for festive meals.

Ingredients

1. 2½ cups long-grain rice
2. 2 tablespoons ghee
3. 2 medium onions, finely sliced
4. 10 curry leaves
5. 10 whole black peppercorns
6. 1 small stick cinnamon
7. 6 cardamom pods, bruised
8. 6 whole cloves
9. A few cashew nuts
10. ¾ teaspoon ground turmeric
11. 4 cups coconut milk
12. 2½ teaspoons salt
13. Garnish: ½ cup fried cashew nuts

Instructions

1. **Prepare the rice

   • Wash the rice thoroughly.
   • Drain and rest it for at least 30 minutes.

2. **Fry the aromatics

   • Heat ghee in a heavy saucepan.
   • Add onions, curry leaves, whole spices, and cashew nuts.
   • Fry, stirring often, until the onions turn golden.

3. **Add rice and spices

   • Add turmeric and the drained rice.
   • Fry for 3–4 minutes until the rice is well coated with ghee.

4. **Cook in coconut milk

   • Pour in the coconut milk and add salt.
   • Stir once and bring to a boil.
   • Cover tightly, reduce heat to very low, and cook for 25 minutes until the liquid is absorbed.

5. **Garnish and serve

   • Top with fried cashew nuts.
   • Serve hot with curries and sambals.