Ingredients:
Basmati rice - 3 cups
Ghee - 6 tbsp
Cloves - 5
Green cardamom pods - 5
Bay leaves - 2
Salt - 1.5 tsp
Water - 1.3 liters (a little over 5 cups)
A few drops each of yellow, green and red food colouring
Servings: 6-8
Time (cook+prep):
Method:
Wash the rice, drain and set aside in a strainer. Heat the ghee in a saucepan and toss in the cloves, cardamoms, bay leaves and salt. Lower the heat and add the rice. Stir for 2 min. Add the water and bring to a boil. Cover and cook on reduced heat for 15-20 min. Pour a few drops of each colouring at different sides of the pan. Leave standing for 5 min, then mix gently and serve.
Author: Shrinkingsodacan
Source: Shehzad Husain & Rafi Fernandez' book
Basmati rice - 3 cups
Ghee - 6 tbsp
Cloves - 5
Green cardamom pods - 5
Bay leaves - 2
Salt - 1.5 tsp
Water - 1.3 liters (a little over 5 cups)
A few drops each of yellow, green and red food colouring
Servings: 6-8
Time (cook+prep):
Method:
Wash the rice, drain and set aside in a strainer. Heat the ghee in a saucepan and toss in the cloves, cardamoms, bay leaves and salt. Lower the heat and add the rice. Stir for 2 min. Add the water and bring to a boil. Cover and cook on reduced heat for 15-20 min. Pour a few drops of each colouring at different sides of the pan. Leave standing for 5 min, then mix gently and serve.
Author: Shrinkingsodacan
Source: Shehzad Husain & Rafi Fernandez' book
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