Cooking Time : 00:20 min Indian Preparation Time: 00:00 min
Quantity Made: Serves 4
2 tablespoons ghee (page 37)
2 (1-inch/2½-cm) cinnamon sticks
2 star anise
6 to 8 whole cloves
2 large red onions, sliced
2 teaspoons sugar
1½ cups (300 grams) basmati rice, soaked
1 teaspoon table salt.
1. Place a nonstick saucepan over medium heat and add the ghee. When the ghee melts and small bubbles appear at the bottom of the pan, add the cinnamon, star anise, and cloves, and sauté for 30 seconds. Add the onions and sauté for 7 to 8 minutes or until well browned.
2. Add the sugar and sauté until it dissolves. Add the rice and stir. Add 5 cups (1 liter) water and the salt, and bring to a boil. Lower the heat to medium, cover, and cook for 15 minutes or until done.
3. Serve hot With Dhansaak.