1 cup of basmathi rice
1,5 cups of coconut milk
2 basil leaf
2 cinnamon
4 cloves
2 petal anise
1 full garlic
1 tbsp coriander seeds
1 tsp aniseed
1 pinch turmeric powder
3 tbsp ghee

Grind coriander seeds and aniseed together. Dissolve this in half cup of water and keep about 10 minutes. Mix turmeric and keep aside.
Fry rice in 2 tbsp ghee and put aside.
In 3 tbsp ghee fry cinnamon cloves, brinji leaves, anise and the rice.
Add the peeled garlic and coconut milk.
Now drain the masal water along with the turmeric to equal 2 cups of liquid.
Add salt and cook in a pressure cooker for 6-8 minutes.

Lavash is a thin,flat bread of Armenian origin.
Traditional Lavash making in tonir.
Tonir is cylindrical hole on undergound Door of tonir
is on same level as floor.also it has simple ventilation
system for buring wood.when Burn is already sited (
no any tongues of flame).Its ready for making lavash.Dough
for lavash similar of dough of simple breed.
Sited on floor women is rolled out flat the dough and
slapped against the hot walls of a tonir.
when fresh lavash is just taking from tonir its
hot and flexible but its dries out quickly
and becomes hard and brittle.In this state you can keep
lavash many months and this is main reason,
why lavash will using in castle during long term ambush
in past ages.Before using usually lavash moistened
and it becomes again flexible.But you can use also
in hard state.