500 g ( 1 lb ) long - grain rice 1 tablespoon each cooking oil and ghee 1 large onion , thinly sliced 1 small stick cinnamon 5 cardamom pods , bruised 5 whole cloves 1 teaspoon turmeric powder 2 1/2 cup water or chicken stock ( if using chicken stock , you won’t need to season with salt ) Salt to taste Cooked peas , toasted or fried almonds and sultanas to serve
Wash rice and drain in a colander at least 1 hour.
In a large , heavy saucepan , heat oil and ghee over low heat; add onion , cinnamon , cardamom and cloves . Cook gently and stir until onions is deep golden - brown. Stir in turmeric.
Add rice. Cook and stir until coated with spice and oil mixture , 3 to 4 minutes. Add water or chicken stock ; heat quickly until boiling.
Reduce heat to very low, cover tightly and cook gently ( without lifting lid or stirring ) for 20 minutes.
Uncover ; let steam to escape for a few minutes . Fluff rice with fork. Serve sprinkled with peas / almonds and sultanas.
Serves : 4 to 6
500 g to 750 g ( 1 - 1/2 lb ) boneless lamb 3 - inch piece of fresh ginger Bamboo skewers, 12 cm ( 5 - inch ) long ( or a better fit in the saucepan ) 2 onions , finely chopped 3 tablespoon cooking oil 1 teaspoon finely chopped garlic 1 tablespoon coriander powder 2 teaspoon cumin powder 1/2 teaspoon turmeric powder 1/2 teaspoon fennel powder
1 teaspoon salt, or to taste About 1/2 cup water 1 teaspoon garammasala powder Cooked rice and accompaniments for serving
Trim and cut meat into small cubes. Thread 4 or 5 cubes alternately with ginger slices on to each bamboo skewer.
In a large , heavy saucepan , gently cook onions in oil until soft. Add garlic. Cook gently, stirring , until golden brown.
Add coriander , cumin , turmeric and fennel. Cook and stir for 1 minute. Add salt. Add the skewers of meat and ginger and fry over moderate heat until meat is browned.
Add 1/2 cup water ; reduce heat. Cover ; cook until meat is tender. Add water , if needed , to prevent scorching.
Stir in garammasala powder and cook for 1 minute more. Remove from heat. Serve with rice and accompaniments.