Preparation Time: 5 minutes, plus soaking time
Cooking time: 15 minutes
Each serving contains:
Kcals: 270, g fat: 6, g saturated fat: 0.7
225g Basmati rice, washed and soaked for 30 minutes
2 tablespoons sunflower oil
4 teaspoons sugar (chini)
4 green cardamom pods, bruised (Chhoti Elaichi - sabut)
2.5cm piece of cinnamon stick (Dalchini ki dandi)
2 cloves (laung)
1 bay leaf, crumpled (Tej Patta)
½ teaspoon salt to taste (namak swaad anusar)
475ml hot water (garam paani)
• Drain the rice and leave it in a colander to drain.
• In a non-stick saucepan, about 25 cm in diameter, heat the oil over medium heat. When hot, add the sugar and wait until it has caramelized.
• Reduce the heat to low, then add the spices and bay leaf. Let them sizzle for 15-20 seconds, then add the rice and salt. Sauté for 2-3 minutes.
• Pour in the water and bring it to the boil. Boil it steadily for 2 minutes, then reduce the heat to very low. Cover the pan and cook for 8 minutes.
• Remove the pan from the heat and let it stand for 8-10 minutes, undisturbed, without lifting the lid. Fluff up the rice with a fork and serve.