2 cup(s) Basmati rice
4 cups warm water
1" cinnamon stick broken
2 each of bay leaves and cloves
1 teaspoon(s) black peppercorns
6 medium sized onions finely sliced
4 tablespoons clarified butter (ghee) / butter
salt to taste
1.Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till hot. Add the whole spices and fry for a few seconds. Add the onion slices and saute for a few seconds on high level. Lower the heat and saute on medium / low level till the onions are transparent and soft.
2.Add the rice and saute for a few seconds. Pour in the warm water and add the salt. Bring to a boil, cover and cook on a low level for about 15 minutes or till the rice is done and all the water has evaporated. Separate the grains of rice with a fork.
Ghee may be readily available off the shelf in Indian stores. However, it is important that it be fresh stock.
Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, any other long-grained rice is fine.
Traditionally the rice in this dish is cooked with hot water till soft and little mushy unlike the firm and grainy rice like above. However it tastes simply amazing either ways.
Serve hot with any of the Vegetable Dishes.
I tried this today and it turned out very well :-))