INGREDIENTS
1. Basmati Rice - 2 Cups
2. Cumin Seeds - 2 Teaspoons
3. Cinnamon Sticks - 3 Small Pieces
4. Cardamom - 3
5. Bay Leaves - 2
6. Cloves - 5
7. Green Chillies - 3
8. Clarified Butter (Ghee) - 2 Tablespoons
9. Salt - 1 Teaspoon
10. Cashewnuts
Wash and soak rice for 1/2 hour.
Heat 2 tablespoons clarified butter (ghee) in a pan.
Add cinnamon stick pieces, cloves, cardamom, bay leaves and fry for a minute.
Add 2 teaspoons cumin seeds and fry. Add cashewnuts (optional).
Add green chillies and fry for a minute. Drain off water from the soaked rice.
Add this soaked rice and mix. Pour 3 cups water to the pan.
Since water has been soaked for 1/2 hour, add 1 1/2 cup water to 1 cup rice.
If the rice isn't soaked then add 2 cups water for 1 cup rice.
Add 1 teaspoon salt or salt to taste. Mix and close the lid.
Don't mix too much or the rice will break.
Cook on high flame. After the rice cooks,
mix once and put it on low flame.
Close the lid and cook on low flame for 5 minutes.
Sprinkle coriander leaves.
