Instructions
- Boil 10 cups of water.
- Wash, drain and soak the rice for 30 mins. Drain it in a colander.
- Slice an onion finely.
- Saute it in 1 tsp ghee (in a deep and wide non stick vessel) until translucent.
- Heat one more tsp of ghee in it.
- Add the rice.
- Use a wooden spatula and gently roast the rice until its color changes to light pink and the grains separate. (Handle rice with care)
- Add a piece of cinnamon to the rice.
- Cover and cook.
- Fry nuts and kismis.
- Drain the rice when it is 90% cooked.
- Toss the rice in the colander, so that all water is drained.
- Heat 1 - 2 tsp ghee in the non stick vessel and twirl it.
- Spread the cooked rice uniformly (but do not press) and heat on low flame for 2 - 3 mins while gently turning the rice with a wooden spatula.
- Garnish it with fried onion and nuts.
- :- A good combination with naadan parippu curry, chicken fry and pappadam.
- :- Extra Calories can be cut down if garnishing is avoided.
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