3 Tbs Ghee
1 tsp Cumin seeds
1 pinch Turmeric
2 Cloves
4 Black peppercorns
2 Black or brown cardamom pods
2 cup Dried coconut
2 cup Brown rice
3 3/4 cup Water
1 1/2 tsp Salt
1 Tbs Chopped almonds


Presoak rice for an hour & then rinse well, pick out the dirt.
Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute.
Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes.
Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked.
Garnish with cashews, raisins & almonds.
Serve with any main curry.
Michael Pandya, "Indian Vegetarian Cooking"