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
- 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.
- Add the rice and turmeric and stir well, so the rice is prperly covered with the spice flavoured oil.
- 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).
- Drain, remove the cinnamon stick and serve.
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
- 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.
- Add the rice and turmeric and stir well, so the rice is prperly covered with the spice flavoured oil.
- 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).
- Drain, remove the cinnamon stick and serve.
