Yogurt Pulav/ Yogurt mixed rice / Ghee pulav
|1 cup||Basmati rice|
|1 cup||Yogurt (plain)|
|2 nos||Onion (sliced lengthwise)|
|3 nos||Green chili (slit open )|
|5 nos||Curry leaves|
|½ tsp||Cumin seeds|
|2 tsp||Spring onions(chopped, optional)|
|2 nos||Cinnamon stick (small)|
|2 nos||Bay leaf|
Wash basmati rice in your rice cooker pan, add bay leaf, cinnamon, cloves and cardamom along with 1 cup water, 1 cup yogurt (beat well to avoid lumps) and salt. Pop it in your rice cooker and cook until it comes to warm setting. When it does, remove the pan from the cooker and spread on a wide bowl or plate to cool.
Now heat ghee and oil in a wide stir-fry pan and toast the cashews, then add the cumin seeds and curry leaves to sizzle. Add the green chillies and lengthwise sliced onions and garlic. Saute over low flame until it becomes translucent. Now add the cooked rice and lightly saute. Gently mix until the both are combined well. Adding some more ghee at this stage will make it more flavourful. Switch off and garnish with chopped green spring onions. Serve with any spicy veg or non-veg gravy, goes very well paneer butter masala.