Punjabi Cuisine

Ingredients

1 cup long grain rice
1 tbsp. cumin seeds (shajira & ordinary mixed)
1 tbsp. halved cashews
4-5 whole pepper corns
1 bay leaf
2 1/2 cups water (approx.)
1 tsp. sugar
1/4 tsp. clove-cinnamon powder
2 onions cut into rings
2 tbsp. ghee
salt to taste

Method

1. Wash rice well and soak in salt water for 30 minutes.

2. Heat ghee in a heavy or nonstick pan.

3. Add onions and fry till dark brown & crisp.

4. Drain, and add cashews to same ghee.

5. Fry to a light brown, drain, keep side.

6. Add jeers, peppercorns, bayleaf to same ghee.

7. Stir fry for a few seconds, drain, and add rice.

8. Keep aside the drained water.

9. Add sugar, stir gently, frying rice till light brown.

10. Add spice powder, stir.

11. Add salt water, bring to a boil.

12. Simmer covered, till rice is cooked and water evaporates.

13. Each grain should be separate.

14. Serve hot with dal fry or a spicy gravy vegetable.

Making time: 30 minutes (excluding soaking time)
Makes: 3 servings

Source: bawarchi.com