Ingredients
| quantity |
|
ingredient |
|
step |
| 400g |
|
Basmati rice |
| 0.6 g |
|
cloves |
|
|
| 1 g |
|
cardamom kernels, husked |
|
|
| 3 g |
|
cinnamon |
|
|
| 4 g |
|
turmeric |
|
|
| 25 g |
|
ghee |
|
|
| 750 g |
|
water |
|
|
| 13 g |
|
salt |
|
|
|
|
Preparation
Wash the rice thoroughly and soak in water for 30 minutes. Drain, then warm in the ghee until
translucent. Place the spices in a muslin sack, add salt, cover with water and boil until the
water level drops to the level of the rice. Cover with a well-fitting lid, heat over a low
flame for a further 30 seconds, then turn off the heat and leave for 20 minutes or more.
Serve.
