BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF |MARASA SAROVAR PREMIERE BODHGAYA
INGREDIENTS:
Basmati rice (cleaned, washed and smeared with ghee and turmeric) – 100 gms
Cashew Nuts- 15 gms
Raisins -15 gms
Cinamon sticks- 5 gms
Cloves -5 gms
Bay leaves- 5 gms
Turmeric Powder-5 gms
Ginger -15 gms
Sugar -20gms
Ghee – 15 gms
Refined Oil- 0.02 lt
METHOD:
Fry the raisins and the cashews in heated ghee mixed with vegetable oil.
Keep the fried raisin and cashew aside.
Add more ghee into the pan and when heated add bay leaf, cardamom, cinnamon and cloves.
Add the grated ginger and fry a little .
Add the rice (rested, smeared with turmeric and ghee), stir gently to mix with the flavours.
Pour warm water along with salt and sugar.
When the water dries up and the rice is well-cooked add the cashews and raisins.Pour rest of the ghee, mix gently and cover the pot. Turn of the flame. Serve hot .
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