Coconut Rice

Coconut rice is my sister-in-law's signature dish. The first time I had coconut rice, it was served on banana leaves...oh simply delicious and yum. Trust me it is the most addicting rice dish I have ever had.

Ingredients:

1 and 1/2 cup cooked white rice
2 tbsp ghee
1 tbsp half and half cream

2 tbsp yogurt
Salt to taste

Spices to be ground to paste:
2 medium onions
2 medium tomato
4 cloves garlic
1 and 1/2 inch ginger
4 whole red chilies
1 tsp cumin seeds
1/2 cup coriander seeds
2 cardamoms
2 cloves
1 1/2 cup frozen coconut (or fresh coconut)
2 tbsp poppy seeds (khuskhus)


For Tarka:
1 tbsp ghee
1 tsp cumin seeds

Directions:

Heat ghee, add the spice paste. Keep stirring on medium flame until it leaves oil. Add salt and turn off the heat. Whisk the yogurt and half and half together and add it to the mixture, mix it well. In a oven safe dish, add a layer of thick spice mixture, then add a layer of rice. Make two to three layers, depending upon the size of your dish. Microwave for about 8 minutes, or it can be also baked in the oven for 30 minutes on 400 degrees. Heat ghee in a small ladel and add cumin seeds. When the seed starts to crackle, spread it over the rice evenly. It is ready to be served. Serve with malai kofta or paneer.