Ingredients:

2 cups rice
3 tbsp coconut (grated)
2 ½ cups coconut milk
2 tbsp oil
2 inch cinnamon (broken)
3 cloves
¼ tsp cardamom seeds
2 bay leaves (optional)
3 green chillies (cut fine)
1 tbsp coconut jaggery (coarsely crumbed)
1 tsp salt
12 cashewnuts (cut in small pieces)
20 raisins
1 ¼ cup water

Method:

Wash rice and drain. Heat ghee in a large pan over medium heat.

Add cinnamon, cloves, cardamom and bay leaves. Stir for few seconds and add jaggery.

When jaggery melts, add rice. Saute for 5 minutes.

Add coconut milk and water in measured quantity. Increase the heat and bring to boil.

Then lower heat, cover and cook for about 15-20 minutes, till all the liquid has evaporated.

Sprinkle grated coconut, cashews and raisins. Lightly fluff the rice with a fork, and serve hot.