1Heat two dessert spoons of ghee in a wide-based pan with a tightly fitting lid until nice and hot.
2Heat two dessert spoons of ghee in a wide-based pan with a tightly fitting lid until nice and hot.
3Heat two dessert spoons of ghee in a wide-based pan with a tightly fitting lid until nice and hot.
4Add one and a half teaspoons of cumin seeds to the hot ghee.
5Add one and a half teaspoons of cumin seeds to the hot ghee.
6Add one and a half teaspoons of cumin seeds to the hot ghee.
7Fry the cumin seeds until they are spluttering and turn a dark brown.
8Fry the cumin seeds until they are spluttering and turn a dark brown.
9Fry the cumin seeds until they are spluttering and turn a dark brown.
10Add three black cardamom pods to the pan.
11Add three black cardamom pods to the pan.
12Add three black cardamom pods to the pan.
13Kill the heat by switching it off.
14Kill the heat by switching it off.
15Kill the heat by switching it off.
16Add one cup of white basmati washed rice to the pan and stir the rice grains through the flavored oil for a few seconds, being careful not to fry too much.
17Add one cup of white basmati washed rice to the pan and stir the rice grains through the flavored oil for a few seconds, being careful not to fry too much.
18Add one cup of white basmati washed rice to the pan and stir the rice grains through the flavored oil for a few seconds, being careful not to fry too much.
19Add two cups of water (double the quantity of rice) to the pan.
20Add two cups of water (double the quantity of rice) to the pan.
21Add two cups of water (double the quantity of rice) to the pan.
22Add one teaspoon of turmeric for color and one teaspoon of salt.
23Add one teaspoon of turmeric for color and one teaspoon of salt.
24Add one teaspoon of turmeric for color and one teaspoon of salt.
25Optionally, add whole spices like bay leaves, cinnamon sticks, or cloves, as well as raisins or nuts.
26Optionally, add whole spices like bay leaves, cinnamon sticks, or cloves, as well as raisins or nuts.
27Optionally, add whole spices like bay leaves, cinnamon sticks, or cloves, as well as raisins or nuts.
28Increase the heat to a bright simmer and cook without a lid until the water has evaporated and small holes appear in the top of the rice, reaching the
29Increase the heat to a bright simmer and cook without a lid until the water has evaporated and small holes appear in the top of the rice, reaching the
30Increase the heat to a bright simmer and cook without a lid until the water has evaporated and small holes appear in the top of the rice, reaching the
31Turn the heat off, put the lid on the pan, and let the rice rest for about 15 minutes.
32Turn the heat off, put the lid on the pan, and let the rice rest for about 15 minutes.
33Turn the heat off, put the lid on the pan, and let the rice rest for about 15 minutes.
34Before serving, garnish with fried cashew nuts, pomegranates, and coriander for a festive touch.
35Before serving, garnish with fried cashew nuts, pomegranates, and coriander for a festive touch.
36Before serving, garnish with fried cashew nuts, pomegranates, and coriander for a festive touch.
Ingredients
2 dessert spoons ghee
2 dessert spoons ghee
2 dessert spoons ghee
1.5 tsp cumin seeds
1.5 tsp cumin seeds
1.5 tsp 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 tsp turmeric
1 tsp turmeric
1 tsp turmeric
1 tsp salt
1 tsp salt
1 tsp salt
1 handful cashew nuts
1 handful cashew nuts
1 handful cashew nuts
3 spoons neutral oil or butter
3 spoons neutral oil or butter
3 spoons neutral oil or butter
1 couple bay leaves
1 couple bay leaves
1 couple bay leaves
1 few cinnamon sticks
1 few cinnamon sticks
1 few cinnamon sticks
1 few cloves
1 few cloves
1 few cloves
1 handful raisins
1 handful raisins
1 handful raisins
1 handful nuts
1 handful nuts
1 handful nuts
1 handful pomegranates
1 handful pomegranates
1 handful pomegranates
1 handful coriander
1 handful coriander
1 handful coriander
Equipment
wide based pantightly fitting lid
Tips
Do not stir the rice during cooking.
Must fry cumin seeds until dark brown and very fragrant.
The "panic point" is when the water has evaporated and small holes appear in the rice.
After turning off the heat and covering, leave the rice to rest for 15 minutes to cook itself.