3 tb Ghee 1 ts Cumin seeds 1 pn Turmeric 2 Cloves 4 Black peppercorns 2 Black or brown cardamom pods 2 c Dried coconut 2 c Brown rice 3 3/4 c Water 1 1/2 ts Salt 1 tb 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"