By Lillian BonareriPilauIngredients- Basmati rice- Water, boiling- Ghee- Bay leaves- Cloves- Green Cardamom- Cassia bark- Fennel seeds- Cumin seeds- Brown Cardamom- Star aniseMethod1. Heat the ghee in a large thick - based saucepan and stir fry the spices for 30 seconds. Add the rice and very gently stir fry, not breaking the grain of the rice. Leave for 8 minutes - the water should have been completely absorbed. If the rice is still brittle in the middle, replace the lid and leave for a further 2 minutes, adding a little more water if necessary.

Source: Standard Digital October 04, 2016 06:34 UTC