| 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.
A Message from our Provider:
“Jesus: Gateway to the supernatural”