Preparation / Directions:
The cooking process: Prior to cooking, keep the rice portion well soaked in a mixture of warm water, 1/4 glass of white wine and some lemon juice for at least 2 hrs. Then drain the liquid stuff and prepare to fry the rice. Take a pan and fill it with amount of oil prescribed above. Put the rice in the pan and fry it for the next 6 minutes. Then add the rest of the ingredients along with some wine, fresh lemon peel, finely chopped green peppers and coriander (dhania leaves) and keep on frying for another 5 minutes. If you want you can also fry chopped cashews and almonds along with rest of the stuff for some added richness in the taste.
Meanwhile, keep the oven hot at 350-400 degrees. In a deep dish casserole transfer the fried rice along with almost 3.5 cups of hot water. Cover the casserole with an aluminum foil and bake it in the oven for 30-40 minutes. In order to check if the rice are done, you can uncover the foil and check if all the water has dried. Present the rice in an oval platter with fresh coriander and ginger sprinkled on the top.
This dish can be relished with a host of curried or roasted or spicy vegetables.
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