400 g basmati rice, washed and soaked for 30 minutes
Salt to taste
2 tablespoon ( 30 g ) ghee
2 ( 100 g ) onions , chopped fine
1 teaspoon ( 5 g ) garam masala powder
50 g sugar
25 g broken cashew nuts
25 g raisins
A few strands saffron , soaked in a little milk
Preparation
1) Melt the butter in a pan on medium heat. Season with cloves , cardamom , cinnamon and black pepper corns. Add ginger - garlic paste and chilli powder. Stir well.
Add spinach paste, salt to taste and fry well. Add rice , mix and cook till the gravy is absorbed and till you get a nice aroma. Serve hot.
2) Heat a little oil and fry the potatoes for five minutes. Remove and set aside. Grind green chillies , ginger , cinnamon, coriander seeds and turmeric powder to a fine paste.
Heat oil and fry the paste well till the oil floats on top. Add the fried potatoes and curd. Saute for five minutes. Add the rice and stir - fry for five minutes . Add 2 cups of water and salt. Cover and cook till the rice is done.
Garnish with coriander seeds and desiccated coconut.
3) Heat ghee in a pan . Add the chopped onion and garam masala powder and fry till brown. Add rice and fry for about five minutes.
Add enough water ( 1 glass rice - 2 to 2 1/2 glass water ) and salt and bring it to a boil. Add sugar, cashew nuts, raisins and saffron milk and stir well. Cover and cook till done.
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