Directions
- 1Heat two dessert spoons of ghee in a wide-based pan with a tightly fitting lid until nice and hot.
- 2Add one and a half teaspoons of cumin seeds to the hot ghee.
- 3Fry the cumin seeds until they are spluttering and turn a dark brown.
- 4Add three black cardamom pods to the pan.
- 5Kill the heat by switching it off.
- 6Add 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.
- 7Add two cups of water (double the quantity of rice) to the pan.
- 8Add one teaspoon of turmeric for color and one teaspoon of salt.
- 9Optionally, add whole spices like bay leaves, cinnamon sticks, or cloves, as well as raisins or nuts.
- 10Increase 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
- 11Turn the heat off, put the lid on the pan, and let the rice rest for about 15 minutes.
- 12Before serving, garnish with fried cashew nuts, pomegranates, and coriander for a festive touch.
Ingredients
- 2 dessert spoons ghee
- 1.5 tsp cumin seeds
- 3 black cardamom pods
- 1 cup white basmati washed rice
- 2 cups water
- 1 tsp turmeric
- 1 tsp salt
- 1 handful cashew nuts
- 3 spoons neutral oil or butter
- 1 couple bay leaves
- 1 few cinnamon sticks
- 1 few cloves
- 1 handful raisins
- 1 handful nuts
- 1 handful pomegranates
- 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.
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