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Ingredients
|
Quantity
|
|
Basmati rice
|
2 cups
|
|
Olive, coconut or corn oil
|
3 tbsp
|
|
Salt
|
2 tsp
|
|
Whole cloves
|
8 to 10
|
|
Saffron
|
1 pinch
|
|
Cumin seeds (zeera)
|
½ tbsp
|
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Curry powder
|
1tsp
|
|
Garam masala
|
1 tsp
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Ground cinnamon
|
1 tsp
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The
cooking process: Prior to cooking, keep the rice portion well
soaked in a mixture of warm water, 1/4 glass of white wine and some lemon juice
for at least 2 hrs. Then drain the liquid stuff and prepare to fry the rice.
Take a pan and fill it with amount of oil prescribed above. Put the rice in the
pan and fry it for the next 6 minutes. Then add the rest of the ingredients along
with some wine, fresh lemon peel, finely chopped green peppers and coriander
(dhania leaves) and keep on frying for another 5 minutes. If you want you can
also fry chopped cashews and almonds along with rest of the stuff for some
added richness in the taste.
Meanwhile, keep the oven hot at 350-400 degrees. In a deep dish
casserole transfer the fried rice along with almost 3.5 cups of hot water.
Cover the casserole with an aluminum foil and bake it in the oven for 30-40
minutes. In order to check if the rice are done, you can uncover the foil and
check if all the water has dried. Present the rice in an oval platter with
fresh coriander and ginger sprinkled on the top.
