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Occasions
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Ingredients- 2 cups rice (basmati)
- 1 tbsp ginger-garlic paste
- 1/2 cup mint leaves
- 5 - 6 slit green chilis
- 6 cloves
- 6 cardamoms
- 3 - 4 1" cinnamon sticks
- 1 tsp shah - jeera
- 2 bay leaves
- a few curry leaves (optional)
- 2 tbsp chopped coriander leaves
- 2 tbsp oil
- 1 tbsp clarified butter
- salt to taste
- 2 cups
Procedure- wash and soak rice for 30 minutes and drain.
- Heat oil and butter in a thick pan.
- Add all the (cinamon sticks jeera) spices and sauté.
- Add slit green chilies, mint and curry leaves, ginger - garlic paste.
- Fry for a while and add 2 cups of water to it. Bring to a boil, add salt and drained rice.
- Allow the rice to cook on a high flame uncovered till half cooked.
- Reduce the flame to slow, cover the vessel and cook till done.
- Sprinkle coriander leaves on the top and serve hot with any chutney raithai.
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