Basmati rice - 1 cup [soak it for 10 min]
Cashews - 3 tsp roasted
Coconut milk - 1/2 cup
Tumeric powder - 1/4 tsp
Green chillies - split open [ acc to taste]
Corriander leaves - chopped finely - 1/2 bunch
Onion - 2 - chopped finely
Ghee -2 tspOil - 4 tsp
Bay leaf - 1
Cinnamom stick - 1/2 inch
Cumin seeds - 1 tsp
Salt - to taste
Heat ghee and oil in the pressure cooker.Add cumin seeds, once it splutters, add bayleaf and cinnamom stick.
Once this is done, add the cashews, saute them for a minute
Now add the chopped onion and green chillies, saute till onion turns golden brown.
Now add the tumeric powder, mix wellAdd the chopped corriander leaves.
Drain the water from soaked rice and add to the mixtureMix well.
Finely add coconut milk and 1 glass of water with required amount of salt
Check for spice and salt and pressure cook it for 1 whistle
Serve it hot with any gravy or vegetable kurma. I prepared Panner peas gravy, went excellent with that.