Tala hua chawal (fried rice)

Yield: 4 servings

Measure Ingredient
8 ounces Basmati rice; washed and soaked
\N \N ; for 30 minutes
2 ounces Ghee or unsalted butter
1 teaspoon Cumin; (shahi jeera)
6 \N Green cardamom pods
1 \N 2 inch piece cinnamon stick; halved
½ teaspoon Salt or to taste
1 tablespoon Broken cashew pieces
16 \N Floz water

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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Carlton Food Network

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