Ingredients:
Rice – 1 cup
Oil – 2 tblsp
Almonds – 100 gms, soaked overnight and peeled
Raw Cashew Nuts – 50 gms
Onion – 1, medium, finely chopped
Ginger – 1 inch piece, finely chopped
Yogurt – 4 tblsp, whisked
Cumin Seeds – 1/2 tblsp
Black Peppercorns – 8 to 10
Cinnamon – 1 inch stick, broken into pieces
Black Cardamom – 2
Cloves – 4
Red Chilli Powder – as required
Salt – 1 tsp
Method:
1. Wash rice and soak in water for 15 minutes.
2. Heat oil in a heavy based pan over moderate heat.
3. Fry almonds and cashew nuts till light brown.
4. Drain and set aside.
5. Add onion and ginger to pan and fry till brown.
6. Mix yogurt with the spices and chilli powder and add to pan.
7. Cook til loil floats to the surface, stirring frequently.
8. Sprinkle in almonds and cashew nuts.
9. Drain rice and add to pan.
10. Stir till translucent.
11. Mix in salt and 2 cups of water.
12. Cook rice for 10 to 15 minutes, till water is absorbed and rice is tender.
13. Stir lightly.
14. Serve hot.
