September 12, 2006

Filed under: Uncategorized — ros @ 8:44 am

Ingredients (makes 2 generous portions)

  • 5 handfuls dry basmati rice, washed and drained
  • 4 or 5 cardamom pods, cracked
  • 1 stick cinnamon
  • 4 or 5 cloves
  • 2 level tsp cumin seeds
  • 1 1/2 level tsp turmeric
  • vegetable oil or ghee for frying

Method

  1. Fry all the spices apart from the turmeric in the ghee/oil on a very low heat for 5 minutes or until they start to sizzle and splutter. Try not to let them brown too much.
  2. Add the rice and turmeric and stir well, so the rice is prperly covered with the spice flavoured oil.
  3. Fry the rice gently for 3 or 4 minutes. Cover with at least twice its volume in water and boil until the rice is cooked (test a grain to see).
  4. Drain, remove the cinnamon stick and serve.

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