1 tablespoon oil
1/2 cup unsalted peanuts, shelled and roughly chopped
1 tablespoon shredded coconut
1 cup coconut milk
2 cups water
Stem of lemon grass, 4 inches long
8 curry leaves
2 green onions, cut in 1/8 inch slices
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
2 1/2 cups long grain rice
Heat oil in pan. Add nuts, stir until golden: stir in coconut.
Add coconut milk and water to pan. Stir in lemon grass, curry leaves and green onions, bring to the boil. Reduce heat simmer uncovered for 2 minutes. Add cumin, cardamom and turmeric, bring to the boil. remove lemon grass and add rice, cook uncovered until steam holes appear in the surface.
Cover pan with a tight fitting lid, reduce heat to very low, cook for 10 minutes. Lift lid, check if rice is cooked, continue cooking if required