Coconut Pulao

Ingredients:

• 1 cup Gobindobhog / Basmati Rice (I used Gobindobhog rice)
• 1 tsp. bengal gram dal (chana dal)
• 1 tsp. buili / kalai dal
• A hand full of roasted peanut 
• About 1 cup coconut (grated)
• 1/4 tsp. black mustard seeds
• 12-14 curry leaves
• 25 grams cashew nuts
• 15 grams raisins
• 50 grams sugar (adjust to taste)
• 3-4 tbsp. ghee (clarified butter)
• Salt 
• 100 ml coconut milk

Making Procedure:

Wash the rice twice or thrice or till the water runs clear, drain the water. Boil water in a pan. When the water starts boiling add rice and cook till it almost done. Then spread the rice on a large plate for at least 15-20 minutes.

Heat 1 tbsp. ghee in a fry pan, add coconut and fry it for a minute on low heat.Then keep it aside.

Heat remaining ghee in a kadai and add mustard seeds. When the seeds splutter add curry leaves, buili dal, bengal gram dal and roasted peanut. Fry for 1-2 minutes.

Now add the boiled rice, fried coconut, cashew nuts, raisins, salt and sugar; stir and mix well. Then add coconut milk, mix well. Cook it covered for 2 minutes on low heat. 

Then remove from heat and garnish with a few cashew nuts. Serve hot with any sweet flavoured paneer dishes.