Ingredients
————-
Jeera Rice – 2 Cup/Glass (Around 230 ml)
Oil – 1 Tbsp
Ghee – 2 Tbsp
Cloves – 10
Cardamom – 5
Cinnamon Stick – 1 Inch
Dry pepper – 10
Star Anise – 1
Fennel Seeds – ½ Tsp
Water – 3 Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3 Tbsp extra)
Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
Onion for Bista – 3 Big onion finely chopped
Preparation
————–
Keep one big vessel during a stove and add 1 Tbsp oil and 2 Tbsp ghee
Once it become hot add spices (Cloves -8 , Star Anise -1, Cinnamon Stick – 1 Inch, Cardamom – 5, Dry pepper – 10, Fennel Seeds – ½ Tsp) into it and sauté well
Add rice into the vessel and stir well until the rice starts breaking. Keep the flame in medium
Add 1 Tbsp juice (squeezed from half portion of the lemon) into the water
Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel
Make sure to stay the flame between low and medium and cook for six min
Open the lid and blend the rice after 6 min.
Again close the vessel with a lid and keep a weight on top of the vessel. Cook for 1 to 1 ½ min at LOW flame then cut the stove. Keep it aside for five min without taking the load .
To prepare the bista (Onion Fry), cut the three big onion the maximum amount thin as possible
Heat a pan and pour oil into it. Add finely chopped onion and sauté well until it become dark brown
Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
Open the lid and blend the rice. Let’s garnish the rice with bista(Onion fry), cashew and raisins. Ghee rice is prepared to serve.