Ingredients:

Raw rice - 3 cups
Onion - 2 big
Tomato - 2 big
Green chilies - 6 to 8
Garlic - 5 flakes
Ginger - 1-inch piece
Salt to taste
Turmeric powder - ½ teaspoon.
Coriander powder - 1 table spoon
Cashew nuts - 6
Kothumari leaves - 1 bunch
Pudina leaves - 2 bunch
Grated coconut - 1 cup
Refined oil - 50 grams
Cinnamon - 1 stick
Cloves - 3
Cardamom - 3

Preparation:

Grind 1 onion, green chilies, ginger, and garlic to make the smooth paste. Chop the remaining onion and tomato to slices. Mince the pudina leaves. Extract milk from the coconut by grinding. Heat the oil in pressure cooker, add cinnamon, cardamom and cloves. Fry them for 15 seconds. Now add the onions and fry it. Once the onions turn brown, add the pudina leaves and fry till the flavor comes. Add tomato and fry for a minute. Add the coriander powder, turmeric powder and the paste you made. Fry for 5 minutes. Pour 6 cups of water and the coconut milk. Once the water starts boiling, add rice and salt. Leave the cooker on for five minutes in medium flame. Garnish the cooked dish with kothumari leaves and fried cashewnuts. Serve the hot dish with raitha.