Contributed by: Asma Baig Cooking Time: 50 minutes
Serves 4-6
Ingredients:
2 1/2 cups long grain rice
3 tablespoons ghee or oil
2 medium onions, finely sliced
2 sticks cinnamon
6 cardamom pods, bruised
6 whole cloves
10 whole black pepper
4 cups hot stock or water
Salt to taste
Method:
1-If the rice needs washing, wash well in several
changes of cold water and leave to soak for 1 hour.
2-Then drain in a colander for at least 30 minutes.
3-Heat ghee or oil in a large, heavy saucepan and
fry the sliced onion with the cinnamon, cardamoms,
black pepper and cloves until the onions are golden,
stirring frequently so that they brown evenly.
4-Add the rice and fry for about 3 minutes, then
pour in the stock or water. Add the salt and stir
well while bringing quickly to the boil.
5-Turn heat very low, cover tightly and cook without
lifting lid for 25 minutes. Uncover, allow steam to
escape for a few minutes, remove whole spices.
6-Serve hot with curry.