400 gm basmati rice
2 tablespoon kewra
12 green cardamom
2 pieces cinnamon stick
250 gm peas
150 gm onion
20 gm garlic paste
1/4 teaspoon saffron
1 tablespoon lemon juice
1 pinch mace powder
3 black cardamom
2 leaves bay leaf
6 tablespoon ghee
20 gm ginger paste
salt as required
To prepare this delicious rice recipe, put black peppercorns, black cardamoms, cinnamon sticks, bay leaves along with 6 green cardamoms and 5 cloves in a mortar. Pound with pestle to break spices, fold in a muslin cloth and secure with enough string for it to hang over the rim of a pan.
Take rice and wash it in running water, drain water and transfer to a separate pan. Add the muslin cloth with spices in it and reserve for 30 minutes.
Drain at the time of cooking and reserve the bouquet garni for later use. Pour 3 litres of water in a deep-bottomed pan and add the reserved bouquet garni with salt.
Stir well, pour lemon juice in the pan and bring it to a boil over medium heat until almost cooked. When cooked, drain water and transfer the bouquet garni to a separate pan.
Sprinkle kewra water along with cardamom and mace powder. Cover with a lid and keep aside for 10 minutes. Meanwhile, heat ghee in a frying pan.
Then add onions, saute over a medium heat until onions are translucent and glossy. Add the ginger and garlic pastes, stir-fry until onions are light golden.
Then add green peas and sprinkle salt, stir-fry for a minute, remove and transfer to the pan with rice. Now sprinkle saffron and mix gently.
Serves : 4
Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal