2½ cups chicken or vegetable stock (can also use water)
1 cup coconut milk
1 teaspoon salt
2 teaspoons ghee (clarified butter), separated
½ teaspoon garlic paste
1 teaspoon ginger paste
½ cup unsweetened grated coconut
2 cups white basmati rice
½ cup sweetened coconut
Teaspoons finely chopped green chilies (Serrano or Thai, about 1 chili)
Pour stock (or water if using) and coconut milk into a medium-size pot. Pot will need a tight-fitting lid. Place on stove over high heat. While stock is coming to a boil add salt, 1 teaspoon ghee, garlic, ginger, and unsweetened coconut. Stir well.
Add rice and bring to a boil. Once boiling, immediately reduce to low heat and cover tightly with lid. Cook 12−15 minutes, or until almost all liquid has been absorbed by the rice.
When most of the liquid is absorbed, turn off heat. Keep pot covered on burner for another 5−10 minutes. The heat inside the pot will finish steaming the rice.
In a small frying pan heat other teaspoon of ghee over medium-high heat. Add sweetened coconut. Stir frequently until coconut is light brown.
Remove rice lid, add sweetened coconut and ghee mixture, and fluff with a fork. Top with chopped chilies, if desired. Serve warm.