Ingredients:
1 1/2 cups basmati long-grain white rice, cleaned, washed, soaked in water for 30 minutes and drained
2 tablespoons pure wesson canola oil
2 teaspoons cumin seeds
2 -3 green cardamoms
2 cloves
1 bay leaves
1 teaspoon salt
4 cups water
1/2 inch cinnamon sticks
Directions:
Heat oil in a pot on medium flame.
Once its hot, toss in the cloves, cardamoms, bay leaf, cinnamon stick and cumin seeds.
Allow the cumin seeds to crackle.
Once they stop crackling, fold in the drained rice and cook on medium flame, stirring continuously for 4 minutes.
Stir in water and salt.
Mix well and bring to a boil.
Lower flame and allow to cook until all the water has been absorbed and the rice is cooked.
Remove from heat.
Serve hot with “Charishma’s Delicious Pressure-cooked Black-eye peas (Chauli)”.
Enjoy!
Servings: 3
Time preparation: 30 min.
Time total: 65 min.