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”