Ghee gives this dish a very creamy taste and helps to cool the taste of very spicy dishes .
- Yield: 4 Servings
- 8 oz (250 g) basmati or raw rice
- 17 fl oz (500 ml) water
- salt to taste
- 6 Tbs ghee
- 1 tsp black mustard seeds
- 4 bay leaves
- 4 cloves
- 1 cinnamon stick, crushed
- 4 marathi moggu (optional)
- 4 cardamom pods, crushed, discard husks
- 2 red chillies, chopped
- 10 curry leaves
- 1 pinch asafetida
How to Make It
- Wash and drain the rice and set aside.
- Prepare the tempering by heating the oil over a low heat in a heavy-bottomed pot or pressure cooker. Add the black mustard seeds, and when they start to splutter add all the rest of the tempering ingredients, and mix well.
- Add the water and salt, and when it starts to boil add the basmati or raw rice. Mix well, reduce the heat and cover with the lid. Cook for 15-20 minutes in a heavy-bottomed pot or 5-7 minutes in a pressure cooker.
- When it is cooked, transfer to a serving bowl. Serve hot with curries or coconut chutney.