Fried Rice with Cashew Nuts
|Basmati rice||3 Cup (48 tbs)|
|Whole bay leaves||2|
|Green chili||1 , sliced|
|Red chilies||2 , sliced|
|Cashew nuts||1 Ounce (25 Grams)|
|Sultanas||1 Ounce (25 Grams)|
|Water||4 Cup (64 tbs)|
Wash the rice and set it aside to drain.
Melt the ghee in a heavy-based saucepan or a deep frying pan with a lid, add the whole cloves, cardamoms, bay leaves, salt, green and red chillies and fry over a medium heat for about 2-3 minutes.
Lower the heat and add the cashew nuts and the sultanas.
Using a slotted spoon, stir in the rice and stir-fry for about 2 minutes.
Pour in the water and bring to the boil.
Lower the heat, cover the pan and cook for 15-20 minutes, or until the rice is tender and the water has been absorbed.
This rice dish is best served with a creamy curry.