Ingredients:

• 1 cup – long grain Rice
• 3 tbsp – Butter
• 1/2 tbsp – Ghee
• 1 tbsp – Cumin seeds (shajira and ordinary mixed)
• 1 tbsp – halved cashews
• 1/2 tbsp – Raisins
• 4-5 – whole peppercorns
• 1 – Bay Leaf
• 1/2 inch stick – Dalchini
• 2.5 cups – water (approximately)
• salt to taste

Method:

1. Wash the rice well and soak in salt water for 30 minutes.
2. Heat 2 tbsp of butter and 1/2 tbsp of ghee in a heavy or non-stick pan.
3. Add the cashews and raisins to the ghee. Fry until light brown, drain and keep side.
4. Add the cumin, peppercorn, bay leaf and dalchini to the same ghee. Stir-fry for a few seconds, drain and add the rice. Keep the drained water aside.
5. Stir gently and fry the rice until light brown.
6. Add salt water and bring to boil.
7. Cover and cook the rice on simmer until the water evaporates. Ensure that each grain is separate.
8. Add 1 tbsp of butter over the rice. Serve hot with dal tadka or a spicy vegetable gravy.

Recipe courtesy of Saroj Kering