2 cups long-grained basmati rice
2 bay leaves
4 dry red chillies
1″ piece of cinnamon
1 tsp turmeric powder
3 tbsp ghee
1 onion (sliced)
3 cups coconut milk
Salt to taste
Wash the rice. Drain out the water and leave aside for half an hour.
Heat the ghee in a pan, add the sliced onion till it is translucent.
Add the whole spices and allow to splutter. Lower the heat and mix in the rice.
Add turmeric powder and salt to taste and cook over a medium heat, stirring all the time for 3-4 minutes.
Lower the heat and add coconut milk to cook the rice. Cover with a lid and cook till the rice is tender but not overcooked.