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Ingredients
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Quantity
|
|
Long grain Indian basmati rice
|
1 cup
|
|
Warm water + extra water washing &
soaking rice
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2 cups
|
|
Salt
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to taste
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|
Cumin seeds
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2 tsp
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|
Bay leaf
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1
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Cinnamon sticks (2”)
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2 pieces
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Black cardamom
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1
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Ghee or clarified butter
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1 ½ tbsp
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Wash rice thoroughly and soak in water for half an hour. Drain
thoroughly.
In a pan, heat ghee or clarified butter. Add the cumin seeds, bay
leaf, cardamom and cinnamon.
When cumin seeds sizzle, add the rice. Add salt to taste. Stir
until ghee coats every grain of rice and rice looks glossy.
Add warm water. Bring to a boil. Stir once.
Reduce heat to minimum and cover the pan with a lid. Leave a
little gap, otherwise water will boil over.
Rice will be done when holes appear on the surface and water has
been completely absorbed.
Fork the rice out onto a serving dish. This will separate each
grain out. Serve hot with any curry.
