2 cups rice
4 cups coconut milk
1 onion, chopped
1" pice ginger, chopped
2 tomatoes, peeled & diced
4 cloves
1 bay leaf
1" piece cinnamon stick
1 onion, cut into thin rings
1 tsp peppercorns
1/2 tsp turmeric powder
12 cashews, fried
4 tbsp ghee or butter
Salt to taste

Tomato Coconut Pulao

1. Fry in oil the onions which are cut into rings till they are crisp and keep aside.
2. Heat the ghee and fry the chopped onions and ginger till soft. Add the whole spices and then stir in the tomatoes and wait till cooked.
3. Mix the rice and salt now. Add the coconut milk and the rest of the spices.
4. Bring to a boil and cook the rice on a low flame till tender and dry.
5. Garnish with the fried onion rings and cashew nuts.
   Serves: 3-4
   Preparation time: 25-30 minutes