Updated: May 6
Preparation and Cooking time: 1 hour 15 Minutes: Serves 4
1 Cup Basmati Rice
1 Small Onion Finely Sliced
1½ tsp Ghee (Clarified Butter)
1 tsp Oil
2 Bay Leaf
1 tsp Cumin Seeds
1½ tsp Coriander Seeds
4 Green Cardamom Pods
1 Pieces of Cinnamon
¼ tsp Peppercorns
¼ tsp Asafoetida (Hing)
¼ tsp Turmeric Powder
¼ tsp Salt
Wash the rice, then soak for 1 hour in water and strain them in a sieve.
Boil 5 cups of water, add the rice and cook them on high heat till nearly cooked. Rinse them in a sieve under cold water to stop the cooking and keep aside.
Heat the oil and ghee at a low heat adding the bay leaf, cumin seeds, coriander seeds, cardamom, cloves, cinnamon and peppercorns.
Sauté for a minute, then add the asafoetida, onions and salt. Cook for 2-3 minutes just as the onions get softened, add the turmeric powder and the rice.
Add ⅛ cup of water and mix well, then simmer on a low heat for 5-7 minutes with the lid on;
Make sure the rice is nice and fluffy.