Ingredients
Long grained rice – 2 cups, washed and drained
Onion – 1, large, finely sliced
Green chilies – 2, slit length wise
Cardamom – 2
Cloves – 6
Cinnamon stick – 1″ stick (2 pieces)
Bay leaf – 2
Garam masala powder – 1/4 tsp
Cashew nuts – 10-12, break into small pieces
Raisins – fistful (optional)
Salt to taste
Coriander leaves – 2 tbsps, finely chopped
Ghee – 4 tbsps
Heat a heavy bottomed vessel, add 3 tbsps ghee and allow it to melt. Once hot, reduce flame, add the cashew nuts and saute till golden brown and remove. Add the raisins and saute for a few seconds and remove. Keep aside the cashew nuts and raisins.
In the same vessel, add the sliced onion and saute till the onions are caramelized. This could take about 9-12 mts. Remove the onions and keep aside.
In the same cooking vessel, add a tbsp of ghee and once hot, add the cinnamon, cardamom, cloves and bay leaf. Allow to splutter. Add the green chilies and saute for a few seconds. Add the drained rice and saute on low flame for 4 mts. Do not over mix or the rice might break. Add 3 3/4 cups hot water, garam masala powder and salt to taste. Bring to a boil.
Reduce flame to low, place lid and cook till the rice is soft. Remove lid and mix well. Remove onto a serving plate.
Garnish with caramelized cashew nuts, onions and coriander leaves and serve with chicken or paneer curry or chicken ghee roast.