1 cup (200 g) 7 oz Rice, Basmati
3 1/4 tbsp (50 g) 3/4 oz Ghee
2 Cloves (hung)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
5 Black peppercorns (sabut kali mirch)
2 cups (500 ml) 16 fl oz Water
1 tsp (4 g) Salt
3 1/4 tbsp (50 g) 3/4 oz Ghee
2 Cloves (hung)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
5 Black peppercorns (sabut kali mirch)
2 cups (500 ml) 16 fl oz Water
1 tsp (4 g) Salt
method
1. Clean, wash and soak the rice for 2 hours. Drain the water and keep aside.
2. Heat the ghee in a pan; saute cloves, cinnamon stick, bay leaf, and black peppercorns for a few seconds.
3. Add the rice and saute for 1 minute. Immediately add water and salt.
4. Cook until the rice is done and the water gets absorbed. Serve hot.
2. Heat the ghee in a pan; saute cloves, cinnamon stick, bay leaf, and black peppercorns for a few seconds.
3. Add the rice and saute for 1 minute. Immediately add water and salt.
4. Cook until the rice is done and the water gets absorbed. Serve hot.
serving amount
serves: 4
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