Coconut Milk Rice (Thengai Sadham)

Steps

1. 1
   Heat a pan with oil and ghee, then sauté the cloves until fragrant.
2. 2
   Add star anise, a small piece of stone flower spice, a bit of mace, cinnamon stick, and cardamom pods, stirring to release their aroma.
3. 3
   Add the sliced onion with a little salt and fry until golden and translucent.
4. 4
   Add the crushed green chili and chopped tomato, stir-frying for a minute or two until softened.
5. 5
   Stir in the ginger garlic paste and cook until the raw smell disappears and the mixture becomes fragrant.
6. 6
   Pour in the thick coconut milk and water, mixing well.
7. 7
   Add the washed and soaked sambar rice (or basmati rice), matching the coconut milk and water ratio to the amount of rice used (e.g. 1 cup rice to 1 cup coconut milk and 1 cup water, adjusted as needed).
8. 8
   Add mint leaves and chopped coriander, mix well, and taste to adjust the seasoning.
9. 9
   Cover with a pressure cooker lid and cook until two whistles sound, then turn off the heat and let the pressure release naturally.
10. 10
    Open the lid and gently fluff the rice to evenly distribute the spices and coconut milk.
11. 11
    In a small pan, heat a teaspoon of ghee and fry a handful of cashews until golden.
12. 12
    Mix the fried cashews and ghee into the cooked coconut milk rice for extra aroma and texture.
13. 13
    Serve hot, optionally paired with paneer gravy or raita.