| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Mridula’s, Indian, Kitchen | 4 | servings | |
INGREDIENTS
| 8 | oz | Basmati rice; washed and soaked |
| ; for 30 minutes | ||
| 2 | oz | Ghee or unsalted butter |
| 1 | ts | Cumin; (shahi jeera) |
| 6 | Green cardamom pods | |
| 1 | 2 inch piece cinnamon stick; halved | |
| 1/2 | ts | Salt or to taste |
| 1 | tb | Broken cashew pieces |
| 16 | Floz water |
INSTRUCTIONS
Drain the rice thoroughly and set aside. Melt the ghee or butter in a heavy-based, non-stick saucepan over a medium heat. Split the tops of the cardamom pods to release the flavour, then when the fat is hot add the cumin, cardamom and cinnamon and stir-fry for 15-20 seconds. Add the rice, salt and cashew nuts. Stir fry the rice for 3-4 minutes, then add the water. Bring to the boil and allow to boil steadily for 1 minute. Reduce the heat to low, cover the pan tightly and cook for 10-12 minutes. Remove the pan from the heat and allow to stand for 10-15 minutes. Fork through the rice and serve. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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