Method Of Preparation:
Grate the coconut pieces and put it in a mixer with half a cup of water. Whip it twice. Now take a big strainer and strain the coconut milk. Squeeze the coconut pulp in the strainer for thicker milk. You will get half a cup of thick coconut milk, keep it aside. Finely chop the onions and green chilies and keep it aside. Now take a frying pan and pour the ghee and bring to heat. Once its hot add the cloves, cardamoms and cinnamon.
Let it crackle and then put the garlic and green chilies, sauté till it turns golden brown. Now add the left over coconut pulp and stir well till it becomes a nice paste. Take another pan and pour the oil and bring to heat. When the oil is well heated up add the mustard and curry leaves and let it crackle. Follow it with the onions and sauté till the onions become soft.
Add the coconut pulp and spices mix and the coconut milk and stir well. Now add 1/2 cup water and bring to boil. When it begins to boil add the rice and salt to taste. Mix well and cook till the rice gets done.
Garnish with roasted peanuts and coriander and serve.