1 cup Basmati rice
1 medium Onion, halved and thinly sliced
Sea salt to taste
1/2 cup roughly chopped Mint leaves
1/2 cup roughly chopped Cilantro leaves
1/2 cup freshly shredded Coconut
1 Garlic clove
1 Green chili
1 tbsp. Butter
1 Cinnamon stick, broken in half
2 Cloves
5 Black peppercorns
1/2 tsp. Cumin seeds

Rinse the rice and then soak it for about 10 minutes. Drain and set aside. In a food processor or mixie, combine the mint, cilantro, coconut, garlic, and chili. Grind until a paste forms (add a touch of water, if needed). In a heavy bottom pot with a tight fitting lid, heat the butter over medium heat. Add the cinnamon stick, cloves, peppercorns, and cumin seeds. When they begin to crackle, reduce the heat to low and add the onions. Cook until they turn translucent. Then add the paste from the food processor. Cook for another 2-3 minutes, stirring often.

Add the rice and cook for 1-2 minutes. Add 2 cups of warm water along with the salt. Bring it to a boil, reduce to a simmer, and cook until all the liquid is absorbed (about 40 minutes, check your rice package directions). Let it sit for about 5 minutes and then fluff with a fork. Remove the cinnamon stick, cloves, and peppercorns.

Serves 4