Ingredients:
Basmati Rice - 1/4 kg
Ghee - 5 to 6 tbsp
Bayleaf - 1
Cloves - 2 nos
Cinnamon - 1/2 inch piece
Black pepper corns - 4 nos (if more spiciness is liked can add upto 8 nos)
Salt to taste
Water - 2.5 cups
Coriander leaves - 1/4 cup
Cashew nuts - 6 nos
Method:
Wash and clean rice and soak it for about 2 hours. Drain the water thoroughly. Heat 2 tbsp of ghee in a pan and saute the rice in it till all the rice is coated with ghee. Remove the rice from the pan and set aside.
Add 2 tbsp of ghee to the pan and add cloves, cinnamon, bayleaf and black pepper corns. Add rice to the pan and add water and salt. Close the pan with a lid (ensure that there is no gap). Cook untill the rice is done. Remove from flame and transfer it to a shallow bowl.
In a seasoning laddle heat ghee. Add finely chopped cashewnuts and when they turn golden brown add it to the cooked rice. Decorate it with finely chopped coriander leaves.
Spicy Egg Plant Gravy goes well with this dish.
Basmati Rice - 1/4 kg
Ghee - 5 to 6 tbsp
Bayleaf - 1
Cloves - 2 nos
Cinnamon - 1/2 inch piece
Black pepper corns - 4 nos (if more spiciness is liked can add upto 8 nos)
Salt to taste
Water - 2.5 cups
Coriander leaves - 1/4 cup
Cashew nuts - 6 nos
Method:
Wash and clean rice and soak it for about 2 hours. Drain the water thoroughly. Heat 2 tbsp of ghee in a pan and saute the rice in it till all the rice is coated with ghee. Remove the rice from the pan and set aside.
Add 2 tbsp of ghee to the pan and add cloves, cinnamon, bayleaf and black pepper corns. Add rice to the pan and add water and salt. Close the pan with a lid (ensure that there is no gap). Cook untill the rice is done. Remove from flame and transfer it to a shallow bowl.
In a seasoning laddle heat ghee. Add finely chopped cashewnuts and when they turn golden brown add it to the cooked rice. Decorate it with finely chopped coriander leaves.
Spicy Egg Plant Gravy goes well with this dish.
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