Thenga paal saadam (coconut milk rice)

Thenga paal saadam - Coconut milk rice sometimes this is also called as ghee rice in Tamil nadu region.
Ingredients
Raw rice - 1 cup
Freshly grated coconut - 1 cup
Peeper seeds - 5 to 6 (optional)
Onion - 1 medium sized cut vertically
Ghee - 2 tbsp
Green chilli - 2 vertically slit.
Cashew - few cut and roasted
Salt - for taste
For the flavor
Cinnamon - 1/2 inch
Clove - 2
Cardamom - 2
Method
Preparation of coconut milk
Add the freshly grated coconut and little water into a mixie. Grind it into fine puree. Transfer it into a strainer and squeeze it well. Thick coconut milk is ready. Put the squeezed coconut into mixie again with water. Grind it and squeeze it again. With 1 cup of coconut about 2.5 cup of milk can be extracted.
Roast all the items given under for the flavor. Powder it using a dry blender or mortar and pestle
Now in a pressure cooker add the ghee. Roast the pepper seeds. Saute the vertically slit onions. Once they become translucent, add the flavor mix. (Some people like to add cardamom, clove and cinnamon directly, but i prefer powder ). Roast it for a few minutes. Add the slit green chilli and saute it.
Now take the washed raw rice and add it to the cooker. Saute it for few seconds. Now add the coconut milk to it. Add water if needed. (Water should be added only if coconut milk is not enough. Dont add too much of water or there wont be the taste or flavor).
Add salt for taste. Pressure cook it. (In my cooker rice takes 1 whistle for cooking. Add roasted cashews.
For 1 cup of rice there should be about 2 cup of liquid (1.5 cup coconut milk + 1/2 cup water).