Kobbari Annam

Ingredients

• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion1, thinly sliced
  
• 🌶️Green Chili2, slit
  
• 🧈Ghee2 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🌾Basmati Rice2 cups, rinsed and soaked 20 minutes
  
• 🌶️Whole Garam Masala Spices2 tsp
  
• 🌿Curry Leaves2 sprigs
  
• 🫙Cashews1/4 cup
  
• 🥥Grated Coconut1 cup
  

Optional extras

• 🌿Fresh Cilantro2 tbsp, chopped
  

Instructions

1. 1

   Soak the basmati rice for 20 minutes, then drain thoroughly — wet rice turns mushy.

2. 2

   Heat ghee in a wide, heavy pot; fry the whole spices — bay, cardamom, cinnamon, cloves — till they swell and smell like a spice box.

3. 3

   Fry the onions till deep gold, add ginger garlic paste and green chili, then the ground spices; splash water to keep them from catching.

4. 4

   Stir in the grated coconut, cook briefly, then fold in the rice with a light hand so the grains don't break.

5. 5

   Pour in hot water (1:1.5 for biryani-style, a little less for pulao), add salt, bring to a boil and cook covered on the lowest flame till the water is gone; rest 10 minutes, then fluff with a fork.