| 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.
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