Tala hua chawal (fried rice)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Basmati rice; washed and soaked |
| ; for 30 minutes | ||
| 2 | ounces | Ghee or unsalted butter |
| 1 | teaspoon | Cumin; (shahi jeera) |
| 6 | Green cardamom pods | |
| 1 | 2 inch piece cinnamon stick; halved | |
| ½ | teaspoon | Salt or to taste |
| 1 | tablespoon | Broken cashew pieces |
| 16 | Floz water | |
Directions
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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