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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
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Wash rice well and soak in salt water for 30 minutes.
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Heat ghee in a heavy or nonstick pan.
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Add onions and fry till dark brown & crisp.
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Drain, and add cashews to same ghee.
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Fry to a light brown, drain, keep side.
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Add jeers, peppercorns, bayleaf to same ghee.
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Stir fry for a few seconds, drain, and add rice.
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Keep aside the drained water.
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Add sugar, stir gently, frying rice till light brown.
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Add spice powder, stir.
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Add salt water, bring to a boil.
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Simmer covered, till rice is cooked and water evaporates.
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Each grain should be separate.
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Serve hot with dal fry or a spicy gravy vegetable.
Making time: 30 minutes (excluding soaking time)
Makes: 3 servings
Source: bawarchi.com
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