You don’t need anything fancy, just basic ingredients that almost anyone will have in their homes.
Serves 2-3 large portions
1 bay leaf
2 cardamom pods, whole
6 pepper corns
1/2 – 3/4 tsp cumin seeds
1 medium onion, chopped finely
1 tbsp ghee / clarified butter
1/2 cup long grained rice (You can use Basmati, if you have some)
Salt, to taste
1 cup water
Wash the rice and soak it in some water while you get the other ingredients started.
Heat the ghee in a large vessel.
Tip in the bay leaf, cardamom, cinnamon, cloves and pepper corns and let it get fragrant.
Add the cumin seeds and let it fry for a little while till it gets fragrant. Make sure you don’t burn the cumin, it’ll ruin your dish.
Add the chopped onion and saute till the onion gets soft and transparent.
Drain the rice and add it to the vessel. Let this fry off for about a minute or so, till the rice is coated with the spices and ghee in the vessel. Do not stir too much or you’ll break up the grains of rice.
Add the water and salt to taste. Stir once, gently. Bring it to a boil, cover and simmer on low heat till all the water has been absorbed and the rice is tender.
Fluff it up with a fork to loosen the grains. You don’t want to mash it up.
Serve hot with a gravy of your choice.
NOTE: If you need to increase the quantity of rice, use the following ratio. 1 portion rice : 2 portions water.
This recipe is linked to –
Tuesdays at the Table
Hearth and Soul
A Little Birdie Told Me