Ingredients:
Basmati rice: 2 cups
Ghee or vegetable oil: 4 tb
Cloves: 8
Cardamon pods: 6
Cinnamon sticks: 2 x 2
Onions: 2
Tomatoes: 2
Chicken stock: 1 pt
Salt: 1 ts
The Steps:
Pre - Preparation :
Peel, halve and slice onions and peel and chop
tomatoes.
Preparation :
1) Wash the rice in several changes of water and
drain.
2) Put into a bowl with water to cover and leave
for 30 mins.
3) Drain well and leave in the strainer.
4) Heat the ghee or oil in a wide heavy pan over
medium high heat.
5) When hot add the cloves, cardamon pods and
cinnamon and fry for
a few seconds.
6) Add the onions and stir and fry until browned.
7) Add the tomatoes and stir and fry until they are
lightly browned
and turn soft and pulpy.
8) Put in the drained rice and fry gently for a
minute.
9) Turn the heat down a bit if the grains start to
stick.
10) Add the stock and salt and bring to a boil.
11) Cover tightly, turn heat to very low, using a
heat diffuser if
available, and cook for 25 mins.
Calories: 529 per serving
Left - Over Ideas :
1) Use it as thalipeeth.
2) Overcook the rice, mash and flatten with your
palms, cook on
non-stick tawa.