2 cups rice,
3 tbsp fresh coconut (grated),
2 1/2 cups coconut milk,
2 tbsp ghee (butter),
2 inch cinnamon (broken),
1/4 tsp cardamom seeds,
2 bay leaves (optional),
3 green chillies finely chopped,
1 tbsp coconut jaggery (coarsely crumbed),
12 cashewnuts (cut in small pieces),
Salt to taste,
1 1/4 cups Water.
Wash rice and drain. Heat ghee in a large pan over medium heat. Add cinnamon, cloves, cardamom and bay leaves. Stir for few seconds and add jaggery. When jaggery melts, add rice. Mix well and saute for 5 minutes. Add coconut milk and water. Bring to boil stirring occasionally on medium flame. When it boils reduce the flame, cover and cook for about 15-20 minutes, till all the liquid has evaporated.
Sprinkle grated coconut, cashews and raisins. Lightly fluff the rice with a fork, and serve hot.