2 cup grated coconut
1 kg rice
A pinch of asafoetida
10 red chilies
2 tsp black gram
1 tsp pepper corns
1 tsp mustard seeds
100g cashew nuts
3-4 tbsp oil or butter
Salt to taste
2 sprigs curry leaves

Coconut Bhaat

1. Mix the rice with sufficient water and allow to cook until 3/4 of the rice is cooked.
2. Heat ghee or butter in a pan and roast the grated coconut until it becomes golden brown in color. Remove from heat when done and keep aside.
3. Heat the remaining butter in the pan and fry the mustard seeds. When they splutter add black gram, curry leaves, pepper corns, red chilies and asafoetida. Fry for another 5 minutes.
4. Later add roasted coconut and mix well. Fry for 2 more minutes and add this mixture to the cooked rice.
5. Add salt to the rice and mix well so that it mixes uniformly and the rice gets fully cooked.
6. Serve hot with any chutney or curry.