|Basmati rice||2 Cup (32 tbs)|
|Unsalted butter||4 Ounce (125 Grams)|
|Corn oil||1 Tablespoon|
|Mustard seeds||1 Teaspoon|
|Dried red chilies||4 (Whole Ones)|
|Fresh ginger||1 1⁄2 Inch, shredded|
|Water||3 Cup (48 tbs)|
|Garlic||3 Clove (15 gm), sliced|
Wash the rice until the water runs clear, drain and set aside.
Melt the butter and oil in a heavy-based saucepan over a medium heat, add the mustard seeds, dried red chillies, curry leaves, ginger, garlic and salt and fry for about 2 minutes.
Add the rice and stir-fry gently for a further minute, then pour in the water.
Increase the heat and bring to the boil.
Lower the heat to medium, cover the saucepan and cook for 15 minutes, or until the rice is tender and all the water has been absorbed.
Let the rice stand for about 5 minutes before serving.