| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Main dish, Rice, Indian | 6 | Servings |
INGREDIENTS
| 1 | kg | Basmati rice |
| 90 | g | Ghee |
| 2 | tb | Oil |
| 2 | Cloves garlic, crushed | |
| 1 | Onion, finely chopped | |
| 1 | tb | Cumin seeds |
| 1 | tb | Coriander seeds |
| 6 | Cardamom seeds | |
| 1 | Cinammon stick | |
| 4 | c | Hot water |
| Tiny pinch saffron powder | ||
| 3/4 | c | Chopped dried apricots |
| 1 | c | Sultanas |
| 1 | c | Roasted unsalted cashews |
| 1/2 | c | Pistachio nuts |
INSTRUCTIONS
Wash rice; drain 30 minutes. Heat ghee and oil in large pan, add garlic, onion and spices, cook stirring, 1 minute. Add rice, stir until rice is coated with ghee, stir in combined water and saffron. Bring to the boil, cover with tight fitting lid, reduce heat to very low, steam 20 minutes or until water is absorbed and rice is tender. Add apricots and sultanas, cover, cook over low heat 10 minutes, stir in cashews, serve sprinkled with pistachios. TNT: Imran C. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@onthenet.com.au> on Jul 5, 1997
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