2 tb Ghee or butter
1/2 ts Mustard seeds
1 Cinnamon stick
3 Cardamom pods; bruised
2 Cloves
5 Shallots; sliced
2 Green chillies; deseeded and
-sliced
2 c Uncooked long-grain rice,
-Basmati preferred, (400 g)
3 c Water (750 ml)
1 ts Salt
MMMMM-------------------------GARNISHES------------------------------
1 tb Ghee or butter
10 Raisins
10 Cashew nuts
4 Shallots; peeled and sliced
Heat the ghee or butter in a pot over medium heat and cook the mustard
seeds until they pop. add the cinnamon, cardamom, and cloves, and
stir-fry for 1 minute. Add the shallots and chillies, and cook for
another 3 minutes.
Add the rice and stir to coat with the spices for 1 to 2 minutes,
then add the water and salt and stir again. Reduce the heat to low,
cover and simmer for 15 to 20 minutes until the rice is cooked.
Alternatively, cook the seasoned rice in a rice cooker.
To prepare the garnishes, heat the ghee in a skillet over medium heat
and stir-fry the raisins until they plump up, about 1 minute. Remove
from the oil and set aside. Then repeat with the cashew nuts.
Stir-fry the shallots for 2 minutes and set aside.
