NARKELI PULAO/COCONUT PULAO

INGREDIENTS:
Gobindobhog/Basmati rice- 2 cups(250gms)
Cashew nuts- 50gms
Green cardamom- 3-4
Black cardamom- 2
Ghee/clarified butter - 1.5tbsp
White oil - 1.5tbsp
Coconut milk (First extract)- 300ml
Coconut- grated, 1/2 cup
Salt- to taste
Sugar - 1tsp
Water- 100ml


PROCEDURE:

• Wash the rice, drain and keep aside.
• Heat oil and ghee,fry the cashew nuts and set aside.
• In the remaining oil/ghee mixture,add the whole spices and fry for a while.
• Add grated coconut and cook for a while.
• Add the rice and fry till the rice becomes translucent.
• Add coconut milk and sufficient water so as to just cover the rice. 
• Add salt and sugar to taste.
• Cook for 5-7mins till the rice is cooked and the water has dried.
• Serve hot.