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Ingredients: |
275 g basmati rice, washed and soaked in cold water for � hour |
500 ml water |
1 tbsp salt or to taste |
1 tbsp butter or ghee |
2 tbsps ghee or unsalted butter |
1 tbsp cumin or caraway seeds |
1 medium-sized onion, finely sliced |
2 cinnamon sticks, each 2 - inches long, broken up |
4 green cardamoms, split open the top of each pod |
2 tbsp garam masala or ground mixed spice |
150g coarsely grated carrots |
100g frozen garden peas |
� tbsp salt or to taste |
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Method: |
Drain the rice thoroughly and put into a saucepan with the water.
Bring to the boil, stir in the salt and the butter.
Allow to boil steadily for 1 minute.
Place the lid on the saucepan and simmer for 12-15 minutes. Do not lift the lid
during this time.
Remove the pan from heat and keep it covered for a further 10 minutes.
Meanwhile, prepare the rest of the ingredients.
Melt the ghee or butter over medium heat and fry cumin or caraway until they
crackle.
Add the onions, cinnamon and cardamom. Fry until the onions are lightly browned
(4-5 minutes), stirring frequently.
Add the garam masala or ground mixed spice, stir and cook for 30 seconds.
Add the carrots, peas and the salt, stir and cook for 1-2 minutes.
Now add the rice, stir and mix gently using a metal spoon or a fork as wooden
spoon or spatula will squash the grains. Remove the pan from heat.
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