Ingredients:
2 cups basmati (long grain rice)
2 tbsp. ghee
1 black cardamom
1" piece cinnamon
2 cloves
5 cups water (approx.)
Method
Wash rice gently.
Put in colander and stand for 10 minutes.
Heat ghee in a deep heavy pan.
Add whole spices, stir. Add rice carefully.
Stir fry very gently with a spatula for 2-3 minutes.
Add water, cover, bring to boil.
Simmer covered, till rice is cooked and water has evaporated.
Press a grain, it must mash on putting pressure.
Do not overcook, or the rice will taste lumpy.
Add more hot water towards 3/4 done if required.
Serve hot with sindhi saibhaji or curry.
Making time: 30 minutes
Makes: 4 servings bowl
Shelflife: Best fresh
2 cups basmati (long grain rice)
2 tbsp. ghee
1 black cardamom
1" piece cinnamon
2 cloves
5 cups water (approx.)
Method
Wash rice gently.
Put in colander and stand for 10 minutes.
Heat ghee in a deep heavy pan.
Add whole spices, stir. Add rice carefully.
Stir fry very gently with a spatula for 2-3 minutes.
Add water, cover, bring to boil.
Simmer covered, till rice is cooked and water has evaporated.
Press a grain, it must mash on putting pressure.
Do not overcook, or the rice will taste lumpy.
Add more hot water towards 3/4 done if required.
Serve hot with sindhi saibhaji or curry.
Making time: 30 minutes
Makes: 4 servings bowl
Shelflife: Best fresh