Wash rice.
In a pan heat clarified butter.
Add turmeric powder, cloves.
Add rice. Saute for 5 minutes on low flame.
Add 2 1/2 cups of water.
When water starts to boil, cover it with lid and let the rice cook for 12 minutes on low flame. Turn off the burner and do not open the lid for another 10 minutes.
Spread the rice on a plate.
In the same pan melt jaggery with 2 tbsp water on a low heat.
After the jaggery is melted, mix nutmeg powder and cardamom powder.
Add coconut and mix well. Let the coconut cook for 2-3 minutes.
Add rice and mix well. Saute it for 2-3 minutes. Turn off the burner. Cover it with lid. Do not open the lid for another 10 minutes.
Garnish the rice with chopped roasted almonds.
