Wash the rice and soak it in water till you do the preparation work. Then drain the water thoroughly.
Chop the onions and tomatoes, slit the green chilies into two.
Prepare the coconut milk as mentioned above in the post. If using, store-bought can dilute it as needed.
Remove the stems from the mint leaves and wash them.
Heat the heave-bottomed pan or kadai and add the oil. When the oil is hot, add fennel seeds.
After 30 seconds, add bay leaf, aniseed, cloves, cardamom, green chilies, and sauté well for two minutes. Do not overcook the fennel seeds, as it turns bitter.
Then add the ginger-garlic paste and sauté for a couple of minutes. Now add the mint leaves and sauté well till the raw smell goes away.
Add the onions and sauté till they become translucent. Then add tomatoes and salt. Saute for a minute, and then add the soaked rice, followed by 4 cups of coconut milk.
Cook over medium flame until ¾ of the liquid is absorbed. Then reduce the heat to low and cover and cook until all the moisture is absorbed. Let it rest for about 15 minutes before mixing. And that's it; yummy coconut milk rice is ready. Serve hot with kurma of your choice.
Adjust the salt and spices according to your preference.
Instead of 4 cups of coconut milk, you can add 2 cups of water + 2 cups of coconut water.
Please check the post for the stove-top pressure cooker and Instant Pot methods.
For the open-pot method, cook the rice in medium heat and keep an eye on the liquid. If needed, add more water.