1Add two dessert spoons of ghee to a wide-based pan with a tightly fitting lid and heat it until nice and hot.
2Add two dessert spoons of ghee to a wide-based pan with a tightly fitting lid and heat it until nice and hot.
3Add two dessert spoons of ghee to a wide-based pan with a tightly fitting lid and heat it until nice and hot.
4Add one and a half teaspoons of cumin seeds to the hot ghee and cook until they are spluttering and dark brown.
5Add one and a half teaspoons of cumin seeds to the hot ghee and cook until they are spluttering and dark brown.
6Add one and a half teaspoons of cumin seeds to the hot ghee and cook until they are spluttering and dark brown.
7Add three black cardamom pods and then switch off the heat.
8Add three black cardamom pods and then switch off the heat.
9Add three black cardamom pods and then switch off the heat.
10Add one cup of white basmati washed rice to the pan and stir it through the flavored oil, but do not fry it too much.
11Add one cup of white basmati washed rice to the pan and stir it through the flavored oil, but do not fry it too much.
12Add one cup of white basmati washed rice to the pan and stir it through the flavored oil, but do not fry it too much.
13Add two cups of water to the rice.
14Add two cups of water to the rice.
15Add two cups of water to the rice.
16Add one teaspoon of turmeric to make the rice look interesting.
17Add one teaspoon of turmeric to make the rice look interesting.
18Add one teaspoon of turmeric to make the rice look interesting.
19Optionally, add whole spices like a couple of bay leaves, cinnamon sticks, or cloves to make it look more festive.
20Optionally, add whole spices like a couple of bay leaves, cinnamon sticks, or cloves to make it look more festive.
21Optionally, add whole spices like a couple of bay leaves, cinnamon sticks, or cloves to make it look more festive.
22Add a little bit of salt.
23Add a little bit of salt.
24Add a little bit of salt.
25Optionally, add raisins or nuts.
26Optionally, add raisins or nuts.
27Optionally, add raisins or nuts.
28Let the rice simmer away until it reaches the 'panic point' where the water is gone and small holes appear on the surface.
29Let the rice simmer away until it reaches the 'panic point' where the water is gone and small holes appear on the surface.
30Let the rice simmer away until it reaches the 'panic point' where the water is gone and small holes appear on the surface.
31At the 'panic point', put the lid on, switch off the heat, and place the pan somewhere in the kitchen for about 15 minutes to allow the rice to cook itself.
32At the 'panic point', put the lid on, switch off the heat, and place the pan somewhere in the kitchen for about 15 minutes to allow the rice to cook itself.
33At the 'panic point', put the lid on, switch off the heat, and place the pan somewhere in the kitchen for about 15 minutes to allow the rice to cook itself.
34After 15 minutes, remove the lid and optionally toss a few fried cashew nuts on top before serving.
35After 15 minutes, remove the lid and optionally toss a few fried cashew nuts on top before serving.
36After 15 minutes, remove the lid and optionally toss a few fried cashew nuts on top before serving.
Ingredients
2 dessert spoons ghee
2 dessert spoons ghee
2 dessert spoons ghee
1.5 teaspoon cumin seeds
1.5 teaspoon cumin seeds
1.5 teaspoon cumin seeds
3 black cardamom pods
3 black cardamom pods
3 black cardamom pods
1 cup white basmati washed rice
1 cup white basmati washed rice
1 cup white basmati washed rice
2 cups water
2 cups water
2 cups water
1 teaspoon turmeric
1 teaspoon turmeric
1 teaspoon turmeric
2 bay leaves
2 bay leaves
2 bay leaves
cinnamon sticks
cinnamon sticks
cinnamon sticks
cloves
cloves
cloves
salt
salt
salt
raisins
raisins
raisins
nuts
nuts
nuts
cashew nuts
cashew nuts
cashew nuts
Equipment
wide-based pantightly fitting lid pan
Tips
Always choose a pan that has a tightly fitting lid for cooking rice.
Ensure cumin seeds splutter and turn dark brown in hot oil before adding other ingredients.
Do not stir the rice once it starts to simmer.
After simmering to the 'panic point' (water gone, pits appearing), put the lid on, switch off the heat, and let it sit for about 15 minutes off the heat.