2 1/2 cups basmati rice, wash & soak in water for 15 minutes prior to cooking
1 tin coconut milk
Water - coconut milk + water should be 1.5 times the quantity of rice (ie. 3.75 cups total)
1 big or 2 small onions, sliced thinly
2 green chilies (more if you want it spicy), chopped
2 tsp ginger/garlic paste (or 1 tsp each.You can also use freshly minced ginger and garlic)
1 piece star anise
4 pods cardamom
1 inch stick cinnamon
3 tbsp oil
1 bunch chopped fresh mint
A handful chopped fresh coriander
1 tomato, chopped
Salt to taste

Coconut Milk Pulav

1. Drain the rice and set aside.
2. Heat oil in a saucepan and when hot, add star anise, cardamom and cinnamon and after a minute (they will expand and give out a nice flavour) add the onion and chillies.
3. Stir fry for 5 minutes or until translucent. Add ginger/garlic paste and tomatoes and fry until tomatoes are soft (5 min).
4. Add chopped leaves (Mint & coriander) and wilt. Add the drained rice and stir gently until the water evaporates and rice looks dry.

1. Rice Cooker - add this mixture to your rice cooker along with salt, water and coconut milk measured accurately and switch it on.
2. Stove method - add mixture along with measured liquid to a suitable pot or pan and cook on high until the liquid is evaporated (maybe 20-25 minutes approx) and then turn heat to low and let it cook for 10 min. Serve with raita.
   Serves: 4
   Preparation time: 30 min