Coconut milk rice

Wash and soak basmati rice for 20-30 minutes. After 30 minutes, drain the water and keep it aside.

Heat oil in a heavy bottomed pan add dry red chilli,bay leaf, cardamon, cumin seeds and cloves.
When cumin seed sizzles, add ginger-garlic paste and slit green chillies.

Saute for a few minutes and then
Add turmeric powder,red chilli flakes, roasted peanuts and salt needed. Now add the rice and Mix well so that the rice is well coated with the spices. Then add coconut milk.

Once the coconut milk starts to boil, reduce the heat to low and cover with lid.
Once it is almost cooked (you can check by opening the lid) if needed you can cook on low heat for 4-5 minutes until done well.

Once fully cooked, turn off the heat and let it sit for 5 minutes. Then open the lid, mix the coconut milk rice gently and serve hot with any spicy gravy or curd.