Coconut Rice Pandya

3 tb Ghee

1 ts Cumin seeds

1 pn Turmeric

2 Cloves

4 Black peppercorns

2 Black or brown cardamom pods

2 c Dried coconut

2 c Brown rice

3 3/4 c Water

1 1/2 ts Salt

1 tb Chopped almonds

Presoak rice for an hour & then rinse well, pick out the dirt. Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute. Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes. Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked. Garnish with cashews, raisins & almonds. Serve with any main curry. Michael Pandya, "Indian Vegetarian Cooking"