- Basmathi Rice – 3 cups( 300 gms)
- Onions chopped – 1 Big
- Green chilli slit – 5
- Mint Leaves – 1 fistful
- Cloves – 7
- Green Cardamom – 4
- Black Cardamom -3
- Cinnamon – 1 inch piece
- Cashews – 10
- Raisins -10
- Oil/Ghee – 5 tbsp
- Saffron or Yellow food colouring – 1 tbsp
- Salt to taste
2.Add in cashews in raisins and fry for a minute.Next add in chopped onions,green chillies and cook for 2 minutes.Adjust salt as well at this point.
3.Pop in a tea spoon of ginger garlic paste and cook till onions are soft.Throw in some mint leaves to give your pilaf a nice aroma.
4.Add in coriander powder and mix well.Cook the mixture for about 5-8 minutes until yu feel the nice mint aroma
5.Add in the soaked basmathi rice and mix well such that the masala gets coated to rice grains well.
6.Pour in five cups of water(rem the cup you measured your rice) and adjust salt,Stir well on high flame for 5 min and reduce the flame,Cook covered till the rice gets cooked.This may take 20 min.
7.When the rice is cooked almost,add in some saffron milk or yellow food colouring here and there over the rice and fold the rice gently from the bottom. Sprinkle coriander leaves and switch off,Serve hot with your favourite gravy
TIP 1 : Remember the water ratio.If you add two cup of rice always add one minus the double amount of water.This keeps the grains not stick to each other and allows to get cooked separately.
TIP 2 : Always cook on low flame with lid covered.You could use a kitchen foil to seal the edges of the vessel such the the pressure remains intact and helps to cook the rice perfectly.
TIP 3 : Do not stir the rice more times at the end,else the grains may get mashed.