This recipe requires a lot of patience and time as this has to cook on a slow flame and you should not mix much or disturb the rice, When you cook in this method each grain is separate. This is a perfect flavoured rice with chicken stew or gravy or even a simple brinjal curry on a lazy weekend.
Basmati rice - 2 cups
Onions - 2 (Finely sliced)
Green Chilli - 3 (Slit into two)
Ginger garlic paste - 1 tsp
Cardomom - 2"
Clove - 5
Cashewnut - 10
Raisins - 10
Ghee - 2tsp
Oil - 2tsp\
Soak rice for one hour
Heat a thick bottom kadai with oil and ghee, add clove, cardomon, cashew and raisin. Mix for a minute, add onions and green chilli, fry well, add ginger garlic paste and salt. Fry till onion turns light brown.
Add soaked rice, fry for 2 minutes.
Add water in the propotion of 1:1.5 (For one cup of rice, add one and half cup of water).
Let the entire mixture come to boil. Cook covered on a slow flame till rice is done.
Serves : 2
Cooking time : 45 minutes