Kerala ghee rice is exotic as its made with coconut milk.it has unique aromatic fragrance which is exclusive for gods own country.
- Take half a coconut, grate them and with the very little amount of water grind in a mixer to make thick milk of 1 and a quarter cups or you get coconut milk powder nestle maggies, mix in water so as to make 1 and a quarter cup of coconut milk.
- Wash and soak the basmati rice in just enough water for 10 mts.
- Soak a few saffron threads in just enough water to make saffron water.
- Take a heavy bottomed pan and put one tablespoon of ghee in it.
- Meantime roast cashews and raisins in little ghee and keep aside.
- When the ghee is heated add the whole spices, add ginger garlic paste, and then green chillies.
- Now add dry fenugreek leaves, coriander leaves and mint leaves. Immediately add peas and nicely cut paneer cubes., then adda little salt - very little just for peas .
- Now to this mixture add 1 and a quarter cups of coconut milk and one cup of water- together this should be 2 and a quarter.
- Now add one spoon of salt- according to your taste. Let it boil.
- Now when the water is boiling you should add rice and don't close the lid.chances are that the rice might become sticky. Keep watching till water evaporates
- When the water evaporates,and rice is getting cooked in the last stages, add saffron water approximately one table spoon now keep in low flame.keep stiring and switch off and now close so that it gets cooked in the steam and move the pan from hot stove.
- Check after 4-5 metres and then add roasted cashews and raisins. Mix well and serve hot with either onion raita, Mirchi ka salan or,bagara baingan or vegetable kurma.