Serves: 2-3
Preparation time: 15 min
Soaking time: 30 minutes
Ingredients:
1 cup Basmati rice (washed and soaked for 30 minutes)
1 medium onion sliced lengthwise
1/2 teaspoon ginger and garlic paste
2-3 green chilies, slit
1 tablespoon of oil
A pinch of saffron dissolved in 3 tablespoons of milk
1 teaspoon clarified butter (optional)
Salt and sugar to taste
Cilantro and mint to garnish
Cashew and raisins to garnish
Spices:
2-3 Cloves
2 green cardamom
2 bay leaf
1" cinnamon stick
1 teaspoon Shahjeera
Method:
1 cup Basmati rice (washed and soaked for 30 minutes)
1 medium onion sliced lengthwise
1/2 teaspoon ginger and garlic paste
2-3 green chilies, slit
1 tablespoon of oil
A pinch of saffron dissolved in 3 tablespoons of milk
1 teaspoon clarified butter (optional)
Salt and sugar to taste
Cilantro and mint to garnish
Cashew and raisins to garnish
Spices:
2-3 Cloves
2 green cardamom
2 bay leaf
1" cinnamon stick
1 teaspoon Shahjeera
Method:
Wash and soak Basmati rice in cold water for 30 minutes.
Heat
oil and add whole spices with slit green chilies and stir fry for 30 seconds or until aroma wafts from the pan.
Next add onion and ginger and garlic paste and saute until onions turn translucent, about 3 to 4
minutes. Add rice and water along with salt and sugar and cover and cook until done on medium heat.
Meanwhile, roast cashew and raisins in clarified butter and pour it over the rice when done.
Dissolve some saffron in warm milk and add it to the rice as well.
Garnish with
cilantro and mint and clarified butter over the rice and serve hot.
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