| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sindhi | Bawarch4 | 1 | servings |
INGREDIENTS
| 2 | c | Basmati; (long grain rice) |
| 2 | tb | Ghee |
| 1 | Black cardamom | |
| 1 | 1 inch piece cinnamon | |
| 2 | Cloves | |
| 5 | c | Water; (approx.) |
INSTRUCTIONS
Wash rice gently. Put in colander and stand for 10 minutes. Heat ghee in a deep heavy pan. Add whole spices, stir. Add rice carefully. Stir fry very gently with a spatula for 2-3 minutes. Add water, cover, bring to boil. Simmer covered, till rice is cooked and water has evaporated. Press a grain, it must mash on putting pressure. Do not overcook, or the rice will taste lumpy. Add more hot water towards 3/4 done if required. Serve hot with sindhi saibhaji or curry. Making time: 30 minutes Makes: 4 servings bowl Shelflife: Best fresh Converted by MC_Buster. Converted by MM_Buster v2.0l.
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