Pulav

PULAV
INGREDIENTS
Basmati rice            : 1 cup
Coconut                    : 1
Ginger garlic paste : 2 tsps
Ghee                          : as required
Green Chillies          : 2 nos.
Corriander leaves   : 1 hand full
Mint leaves               : 1 hand full
Onion                         : 1 medium
Cashews                    :  10 to 12
Cloves                         : 3 nos.
Cinnamon                 : 1 inch
Cardomon                 : 4 nos.
Star anise                  : 1
Bay leaf                      :1

METHODS
1. Wash and soak the Basmati rice for 30 minutes.
2. Grate the coconut and extract milk from it.. (take first milk, second milk and third milk and keep seperately)
3. Heat a heavy bottom kada with Ghee.. Ghee should not be over heat.
4. Add Cloves, cinnamon, cardamon, star anise and bayleaf one by one then add Cashews and saute till the Cashews become golden brown..
5. Add onions and saute to become transparent in colour, then add ginger garlic paste and green chilly..
6. When the raw smell of ginger garlic vanishes add mint leaves and mix well.. Saute for a minute and add the third milk(1cup).
7. Later seven minutes add the second milk(1cup).keep in medium flame while cooking.. Stir the rice without breaking so that it will not stick in the kada).
8. When the rice is cooked to about 75% then add the first milk and stir without breaking.
9. Stir and switch off flame in 5to7 minutes and season with Corriander leaves and few more fried Cashews..
10. Now the food is ready to serve..