Coconut Milk Rice

Steps

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1. 1
   Grate a medium-sized fresh coconut. Place the grated coconut into a blender, add 1 cup of water and blend well. Add another 1/2 cup of water and blend again. Strain through cheesecloth to extract pure, silky coconut milk and set aside.
   ▶ ≈0:29
2. 2
   Heat a pressure cooker over medium flame. Add 2 tsp of oil and 1 tbsp of ghee. Once the ghee melts and becomes fragrant, add whole spices including cinnamon, cloves, cardamom, star anise, and bay leaves.
   ▶ ≈1:07
3. 3
   Add 2 thinly sliced onions and sauté until golden brown. Then add 3 slit green chilies and 1/4 cup of green peas, and stir quickly to combine.
   ▶ ≈1:28
4. 4
   Add 1 tsp of freshly crushed ginger-garlic paste and sauté well until the raw smell completely disappears.
   ▶ ≈2:00
5. 5
   Wash 1 cup of basmati rice thoroughly and soak for about 30 minutes to ensure every grain cooks up soft, separate, and fluffy. Drain the soaked rice and add it directly to the cooker.
   ▶ ≈2:10
6. 6
   Gently roast the rice for about 2 minutes, coating every grain with the flavorful spice mixture. This helps the rice absorb the rich aromas. Add 1 tsp of salt and 1 chopped tomato, and stir gently.
   ▶ ≈2:24
7. 7
   Pour in the freshly extracted coconut milk. Add 1.5 cups of coconut milk and mix everything slowly and evenly so the rice and milk blend beautifully together.
   ▶ ≈2:38
8. 8
   Reduce the heat to low. Cover the cooker and wait for steam to rise. Once steam comes up, place the weight and let it cook on low heat for about 5 minutes.
   ▶ ≈2:58
9. 9
   Turn off the heat. Do not open the lid yet. Let the rice rest for about 10 minutes, allowing the steam and coconut milk to finish their magic. Open the lid and enjoy the heavenly aroma.
   ▶ ≈3:11