1 1/2 cups (300 g) 11 oz Rice, Basmati, washed, soaked for 45 minutes, drained
2 cups (500 ml) 16 fl oz Water
1 1/2 tbsp (22 g) Ghee
5 Cloves (laung)
1 Cinnamon (dalchini), 1 1/2 inch stick
3/4 tsp (1 1/2 g) Turmeric (haldi} powder
Salt to taste
2 cups (500 ml) 16 fl oz Water
1 1/2 tbsp (22 g) Ghee
5 Cloves (laung)
1 Cinnamon (dalchini), 1 1/2 inch stick
3/4 tsp (1 1/2 g) Turmeric (haldi} powder
Salt to taste
method
1. Bring the water to the boil.
2. Meanwhile, heat the ghee in a pressure cooker; add cloves and cinnamon stick. Once they crackle, add the rice. Saute for a few seconds, add boiling water, turmeric powder, and salt.
3. Pressure cook on high heat till 2 whistles.
4. Remove the rice once the pressure subsides.
5. Serve hot accompanied with kadhi.
2. Meanwhile, heat the ghee in a pressure cooker; add cloves and cinnamon stick. Once they crackle, add the rice. Saute for a few seconds, add boiling water, turmeric powder, and salt.
3. Pressure cook on high heat till 2 whistles.
4. Remove the rice once the pressure subsides.
5. Serve hot accompanied with kadhi.
serving amount
serves: 4
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