Ingredients

The following ingredients have 4 Servings
  • 1 cup white rice
  • 3 tablespoons ghee (clarified butter)
  • 1 inch piece of cinnamon stick (dalchini)
  • 2 whole green cardamoms (hari elaichi)
  • 2-3 cloves (laung)
  • 2-3 whole black peppercorns (kali mirch)
  • 5-6 whole cashew nuts
  • 10-12 raisins
  • 1/2 cup thinly sliced onions
  • 2-3 green chilies (slit into half)
  • 1/2 teaspoon salt
  • 2 cups water

Instruction

  • Rinse rice with water 2-3 times until the water runs clear. Soak it in 4-5 cups of water for 30 minutes.
  • Heat ghee in a pan over medium heat.
  • Once the ghee is hot, add cashew nuts and fry until they are light brown in color. Stir frequently while frying.
  • Now add raisins to the pan and fry until they plump up.
  • Remove the cashew nuts and raisins to a bowl and keep them aside.
  • Add cinnamon stick, green cardamoms, cloves, and black peppercorns, and let them crackle for 3-4 seconds.
  • Add onions to the and fry until they turn dark brown in color (4-5 minutes), stirring frequently.
  • Drain the rice and add it to the pan along with green chilies, water, salt, and fried cashew nuts and raisins. Stir gently.
  • Reduce the heat to low.
  • Cover the pan with a tight-fitting lid and cook undisturbed for 20-25 minutes until all the liquid is absorbed and the rice is cooked well.
  • Remove the pan from heat and let it rest for 5 minutes.
  • Fluff the rice gently using a fork.
  • Garnish with chopped cilantro and crispy fried onions and serve hot.