Serves 4. Needs preparation.
- 2 cups Basmati rice
- 2 heaping tablespoon ghee (pasteurized butter)
- 1 onion, very finely minced
- 2-3 whole cashewnuts
- 3-4 pods of black cardamom
- 3-4 broken cinnamon sticks
- 5-6 strands of saffron
- 10 leaves of fresh curry leaf
- 1 cup water
- 3-4 Dried red chili (whole)
- Salt to taste
- Fresh coriander leaves, finely chopped, for garnishing
1. Pour 1 1/2 cups of water in 2 cups of Basmati rice. Let stand for 15-20 minutes.
2. Place the Ghee in a high-sided sauté pan (that has a tight-fitting lid) over medium-low heat.
3. Add the red chili, cardamom, curry leaves, cinnamon stick, and saffron.
3.Add the onions and sauté, stirring occasionally, until the onions are very soft. Do not allow the onions to brown.
4. Drain the rice in a sieve, and run the rice under cold water from the faucet for a minute or so. Shake off the excess liquid, and add the rice to the cooked onions.
5. Stir together for a minute or so, coating the rice with the butter. Add salt to taste. Add water. Turn heat to high.
6. When the liquid begins to boil, turn heat down to medium-low and taste for salt. Cover tightly and cook over medium-low heat until the rice is tender and fluffy, about 15 minutes.
7. Keep off heat, covered, for 5 minutes, and transfer the rice to a platter with a fork, fluffing the rice as you go.
Garnish with finely cut fresh coriander leaves serve hot over curry.