2 teacups uncooked rice
1 tablespoon cashewnuts
1 tablespoon raisins
2 tablespoons paneer (cut into small cubes)
1 teacup boiled green peas
2 finely chopped green chillies
1 teaspoon shah-jira
2 sticks cinnamon
1 tablespoon fruit pieces (any stewed fruit)
1/4 teaspoon saffron
4 tablespoons ghee
salt to taste
A Moghlai version of delicately spiced rice.
Preparation time: 15 minutes.
Cooking time: 25 minutes.
Serves 6 to 8.
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee and fry the cashewnuts. Remove and keep aside.
Fry the raisins in the same ghee. Remove and keep aside.
Add the shah-jira, cinnamon, cloves, cardamoms and green chillies to the ghee and fry again.
Add the rice, paneer, green peas, fruit pieces, paste and salt and mix well.
Warm the saffron a little, rub in a little warm water and add to the rice.
Decorate with the fried cashewnuts and raisins.
Serve hot with curds or curry.