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This is a very simple and easy rice dish which is packed with so many flavors.

1/2 Basamati rice(washed and set aside for 30 minutes)
4 Black peppercorns
4 Cloves/lavang
1 Big bay leave/ tejpatta
1 Black cardamom/ kala veldoda
1 Green cardamom/Hirvi velachi
1/2 Star anise/Chakra phool
2 Garlic cloves
1/4 inch Ginger
1/2 Tsp cumin seeds
1/4 Tsp mustard seeds/rai
1/4 Sliced onion
2 Dry red chilies
1/4 Tsp turmeric
green coriander chopped for garnishing
1 Tbsp ghee/oil
1 Cup and 2-3 Tbsp water
salt as per taste
some fried cashews

In mortal and pastel, crush the whole masala, now add ginger and garlic and make paste. In pan/cooker add ghee, and make tempering with mustard and cumin seeds. Now add dry red chilies, add sliced onion and saute till it becomes pink. Add crushed masala and ginger garlic paste, saute till it leaves raw aroma. Now add turmeric, rice and saute for 30 seconds. Add water, cover with lid and cook on low heat till one vessel or select option ‘white rice’ in rice cooker and let it cook till it’s ending beep. Garnish with chopped coriander, and cashews.

1) Soaking rice, helps to cook basamati rice soft.
2)One can also add veggies of their choice.
3) Water proportion depends on the oldness of rice. New rice needs 1:2 (rice:water) proportion where Old rice needs little more water.

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