Kushka

Ingredients:

• 2 cup Basmati rice
• 1 tin Coconut milk
• 2 Green chillies slit
• 1/4 cup onion sliced
• 2 tsp Mint leaves chopped
• 2" piece Cinnamon stick
• 2 Cloves
• 1/2 tsp Fennel seeds
• 2 Cardamons
• 2 tbsp Ghee
• 1 tsp Oil
• Salt to taste

Method:

1. Heat oil and ghee in a pressure cooker.
2. When hot add cloves, cinnamon, fennel seeds, cardamons, green chillies, mint leaves and onions.
3. Fry onions until golden brown.
4. Add rice in to it and fry the rice for few minutes.

5. Now add the coconut milk and water.
6. Mix well, add half the amount of salt.
7. Mix well and close the lid and cook for 2 whistles.
8. Remove from heat and keep aside.
9. Leave untouched until steam is released.
10. Now open the lid and gently mix the rice.

11. Transfer to a serving plate.
12. Serve with any vegetable or chicken curry.
13. Enjoy !!!

Note:

1. As we have take coconut milk here, adjust the water so together they are 3 cups of liquid.
2. 1 cup Basmati rice = 1 1/2 cup water.
3. We added half the amount of salt here because this rice is served along with other curries.