Ingredients:

• 2 cups – Rice (wash and keep aside)
• 1/2 cup – Cashew nuts (fried in ghee)
• 3 tbsp – Ghee or oil
• 1 – Onion (sliced finely)
• 2 – Tomatoes (chopped)
• 2 – Cloves
• 2 – Cardamoms
• 2 pieces – Cinnamon
• 2 tsp – Ginger and Garlic paste
• 1 tsp – chilli powder
• 2 – Green chillies (slit lengthwise)
• Salt to taste
• 1 cup – chopped Coriander leaves
• 2 – Bay Leaves

Method:

1. Heat oil or ghee in a vessel and fry clove, cardamoms, cinnamon, bay leaves and onions till golden brown.
2. Add ginger and garlic paste, green chillies, chopped tomatoes and chilli powder and stir fry for some time.
3. Add the rice, salt and chopped coriander leaves and mix well.
4. Add 4 cups of water and cook on medium heat then on low heat till the rice is done and all the water dries up.
5. Garnish with a little chopped coriander leaves and fried cashew nuts.
6. Recipe courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White