Kalli ghee rice and date chutney

Ingredients:

2 cups basmati rice, soaked for 15 minutes and strained

3 cups water

1/2 cup coconut milk

1 onion

3 c's

Ghee

Salt

Method:

Heat ghee and add the 3 c's, remove from fire when spluttered. Add sliced onions and fry till golden and crisp and remove from flame.

Add the rice and roast till rice grains almost crisp. Boil water and coconut milk and while boiling add to the rice, add salt, 3 c's and cook till done.

Garnish with browned onions.

For the chutney:

Ingredients:

1 cup browned onions
1 cup dates deseeded
4 to 5 short chillies
3 long chillies
Salt

Grind to paste