Tala Hua Chawal (Fried Rice)

Course : Curry
Serves: 4
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8 ounces Basmati rice -- washed and soaked for 30 minutes
2 ounces ghee or unsalted butter
1 teaspoon cumin -- (shahi jeera)
6 whole green cardamom pods
1 piece cinnamon stick -- halved
1/2 teaspoon salt or to taste
1 tablespoon broken cashew pieces
16 ounces water

Preparation / Directions:

Drain the rice thoroughly and set aside. Melt the ghee or butter in a heavy-based, non-stick saucepan over a medium heat. Split the tops of the cardamom pods to release the flavour, then when the fat is hot add the cumin, cardamom and cinnamon and stir-fry for 15-20 seconds. Add the rice, salt and cashew nuts. Stir fry the rice for 3-4 minutes, then add the water. Bring to the boil and allow to boil steadily for 1 minute. Reduce the heat to low, cover the pan tightly and cook for 10-12 minutes. Remove the pan from the heat and allow to stand for 10-15 minutes. Fork through the rice and serve.

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