Parsee Pulao

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Ingredients:

4 cups long grain ricebasmati
8 cups water (warm)
4 onions, cut in rings
1 "' tsp sugar
1 tsp cumin (jeera) seeds
1 inch cinnamon stick
5 cardamom (crushed)
1/2 tsp nutmeg powder
5 pepper corns
6 cloves
8 fried cashew halves
8 raisins
6 tbsp ghee
Salt to taste

Method:

Clean the rice, drain it and keep aside. Heat the ghee in a heavy bottom pan.

When the ghee is ready add the cumin seeds, when they start popping, put the crushed cinnamon, cardamom, cloves and peppercorns and stir for a while.

Now add the sugar and allow it to caramelize. Stir in the onion rings and saute until they become brown in colour. Add the rice, nutmeg powder and salt. Mix well.

Fry for 10 minutes. Now add the water and pressure cook until two whistles by which time, till the rice is well cooked.

Serve hot garnished with fried cashew halves and raisins.