Onion - 1/2 (medium), sliced
Oil - just enough to fry the onions
Cumin - 1/2 teaspoon
Cinnamon - 3 one inch pieces
Cardamom - 4 whole pieces (slightly ripped)
Bay Leaf - 3 pieces
Basmati rice - 2 cups
Chilli - 1/2 Serrano
Garlic paste - 1 Tablespoon
Ginger paste -1 Tablespoon
Water (Boiling) - 2 cups
Milk - 1/2 cup [may be replaced by water]
Peas (frozen) - 1 cup
Salt - 1 teaspoon
Directions
- Wash basmati rice and let it soak for half an hour at least. Start preparing ingredients at this point.
- Heat the oil/ghee in a skillet and fry the sliced onions with little salt till they turn well brown. Sieve off the onions and spread on paper towel for garnishing.
You may follow through below with the onion, but the rice will then have a light brown color but taste just as well. - Put water in a saucepan for boiling.
- In the heated oil in the skillet, add the cumin and wait for it to splutter. Then add the cardamom, bay leaves, cinnamon sticks and stir until fragrant.
- Next add the rice (drained), ginger garlic paste and chilies and keep stirring frequently, until nutty, about 5 minutes.
- Add boiling water, milk, peas and salt and bring the mixture to a full boil. Cover and reduce heat to low. After about 8-10 minutes [electric stove], check and add some more water if water has dried and rice is not cooked through.
Source: Trial and no error!
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