- Servings : 10
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
This is a specially cooked rice that that is meant to be served with Dhansak.
- 2 1/2 cups rice
- 2 onions finely sliced
- 1 teaspoon cinnamon powder
- 6-8 cloves
- Salt to taste
- Oil to fry
- 1/2 teaspoon sugar
Wash and soak the rice for about 20 minutes. Drain into a strainer and set aside.
Heat the oil in a large deep pan. Add the onions and spices and fry till the onions are golden brown. Do not let them burn at all.
Meanwhile on another stove put about 4-5 cups of water to boil.
Add the sugar. It will start burning rapidly giving a deep brown color.
Immediately add the rice, but be careful, the sugar if spluttered will burn badly. Fry the rice for a few minutes.
Add the boiling water to the rice up to one inch above rice lever. The water is heated so the rice doesn't loose heat midway. Bring to a boil, then simmer on a low heat with the pan half covered.
Check if it's done after 10 minutes, using only a fork. Add more (warm) water if it gets to dry. When it's almost done, cover completely, cook for 5 minutes, then turn off the heat but don't open for at least another 15 minutes.
Toss with a fork to loosen grains and serve. If you like, you can set aside some of the fried onion in the beginning to garnish.
The best measure of rice is 1 fistful for every person eating and then 1 or 2 more to top off.
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