Recipe - Indian Style Rice

6 ounce Basmati rice

SPICE MIX
3 Whole cloves; (up to 4)
5 Cloves garlic; peeled (up to
6)
2 Cardamom; seeds of
1 teaspoon Cumin seed
2 teaspoon Coriander seeds
1 small Peeled wedge of ginger; (1
inch)
4 teaspoon Freshly cut and finely
chopped coriander leaves

CASHEWS
2 tablespoon Oil (ghee preferred); about
4 ounce Cashew nuts; about
4 ounce Shelled green peas
4 fl Water

CUMIN
2 tablespoon Oil; (ghee preferred)
1 teaspoon Black cumin seed

Take about 6 ounce basmati rice wash it and soak it for about 30 minutes.

Make a paste of the spices in a blender with a little water.

3) In about 2 table spoons of oil (ghee preferred) over a saucepan fry
about 4 ounce of cashew nuts till golden brown. Remove and keep aside. In the
same oil add the spice paste( step 2 above) and fry for about 1 minute .
Add 4 ounces of shelled green peas and 4 fl. ounce of water. Heat the mixture
lightly till the peas are tender.

4) In a separate sauce pan or if you are cooking in a vessel take 2 table
spoons of oil(ghee preferred) and heat it. Add 1 tea spoon of black cumin
seed and fry till it starts turning black.

4) Now if you want to make the pullao in a electric rice cooker just mix
the rice and the water and paste and peas. Add slight salt for seasoning
and the black fried cumin seeds. Cook till done. Please do not stir. Serve
topped with coriander leaves and the fried cashew nuts. In the alternative
you can cook the dish in a vessel. in which the black cumin seeds have been
fried. Mix all ingredients in it and bring the mix to a boil and let it
cook till the water has evaporated. Serve as above with a topping of
coriander leaves and cashew nuts.
Posted to TNT Prodigy's Recipe Exchange Newsletter by ANOOP SINGH NEGI
anoop@bom3.vsnl.net.in on Dec 5, 1997