Most common rice dish during a festive occasion or just a normal family gathering. There are so many ways to prepare this delectable and aromatic rice. Some done without adding the evaporated milk but I have tried both, preferred the ones with milk, gives an extra flavor to the rice.
If using basmati rice, soak them for 15 minutes before proceeding. You can cook this rice using stove top, rice cooker or pressure cooker. For cooking on stove top, do use lowest heat after the water has been absorbed by the rice to avoid getting burnt. Best eaten with spicy gravy.
2 C uncooked basmati/long grain rice cleaned
2 C water
1 C evaporated milk
2 cloves garlic chopped
1/2 in ginger minced
3 onion sliced
1 stick cinnamon
1 bay leaf
3 TB ghee/oil
2 TB raisin
2 TB cashew
Heat a tablespoon of oil, fry two onion until golden brown. Remove and keep aside. In the same pan, fry the cashew until brown, transfer onto a plate, now add the raisin, fry then remove.
In a pot, heat the ghee. fry cinnamon, cardamom and bay leaf until fragrant. Add in onion, ginger and garlic. fry for 1 minute.
Pour in the cleaned rice,water, milk and salt, stir and cook until the water evaporates. Reduce heat, cover the pot and cook until done for 10 minutes or you can transfer this rice mixture into rice cooker to continue cooking.
Open the lid, add in cashew, raisin and fried onion, stir to combine.