Yield: 4 servings
|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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