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2 cups coconut milk, 1 cup basmathi rice, washed, 2 onions chopped, 3 curry leaves or 1 bay leaf, a few strands saffron soaked in 1 tsp hot water, 1 tsp grated fresh ginger, 10 peppercorns, 10 cardamons, 8 cloves, 5 cm cinnamon, 1/2 tsp salt, 2 tbsp ghee. FOR THE GARNISHING; 1 hard boiled egg sliced, 25 cashewnuts fried in little ghee, a few springs parsley chopped, wedges of lime.
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Tie the whole garam masala in a muslin cloth. Heat ghee in a saucepan and add onions, curry leaves or bay leaf, ginger and salt. Saute till the onions turn golden. Add rice and keep stirring over high heat till the rice ia translucent. Stir in the coconut milk, saffron and enough water and add the whole spices tied in the cloth. bring to the boil and lower the heat. Cover and cook for 10 or 15 min or until the water is absorbed or the rice is tender. Remove and discard the bag of spices. Fluff up the rice with the folk and turn it on to the serving platter, mounding it. Garnish with sliced hard boiled egg, cashewnuts parsley and lime wedges.
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