INGREDIENTS:
- Basmati rice - 1 cup (long grain rice)
- Onion – 1 , thinly sliced
- Green chilles – 2 sliced lengthwise.
- Ghee/Clarified butter - 2 tbsp
- Salt – to taste
- Cinnamon - 1 inch piece ( I used Cinnamon Powder)
- Cardamon – 1
- Cloves –2
- Bay leaf –1
- Star anise -1 (optional)
- Cashew nuts – 10
- Raisins – 10 (optional)
- Water – 2 cups
METHOD:
- Soak Basmati rice in water for 30 minutes. Washing them will also prevent them from becoming sticky while cooking. Drain the water and keep it aside.
- Heat ghee in a wide and heavy bottomed pan. Add cashews and fry till lightly golden, add raisins, when they plump up, keep them aside, we need them for garnishing.
- Add onions to the same pan and fry till they turn golden brown. Keep it aside. we need them for garnishing as well they add flavor to the ghee rice.
- To the same pan, add little more ghee and add all the spices(cinnamon, cardamom,cloves,bay leaf and star anise). Fry for a minute. Add 2 sliced green chilly and fry for a minute.
- Now add the drained rice to the pan and fry for 3 minutes.
- Add 2 cups of boiling water, salt mix everything well and cook until rice is done.
- When rice is done fluff it with a fork and transfer to a serving dish.
- Garnish Ghee rice with raisins, cashews and fried onions.
- Serve hot with any spicy gravy or vegetable korma or Mushroom masala or serve with raita.
