East Indian Wedding Rice

Ingredients

• 2 cups Rice (colam, Basmati or long grain rice)
• 4 tbsp Ghee (or butter)
• 2 tbsp Oil (cooking)
• 1/2 cup Cashew nuts
• 1/2 cup Raisins (plums)
• 2 cup Onion (sliced thinly)
• 3 1/2 cups Water
• 1/4 cup Cilantro (garnish, optional)
• 2 inch Cinnamon stick (dalchini)
• 3 Cloves (lavang)
• 2 Bay leaves (optional)
• 2 Hard-boiled eggs (for garnish)

Steps

1. Clean, rinse and soak rice in water for 30 mins. Then, drain and set aside.
2. In a saute pan heat oil and ghee. Saute the whole spices for a minute. Then, add the nuts and fruits – saute for two minutes until lightly toastedPro tip – Nuts and fruits can burn easily so toast them very lightly. We want just a slight color.
3. Then add in the onions – saute until the onions are golden brown. Remove some onions, fruit, and nuts for garnish.Pro tip – cook the onions on low so they caramelize and add a nice sweetness to it.
4. Add the rice to the pan and saute for about 2 to 3 minutes until the rice is lightly toasted.
5. Add the water or stock and let come to a boil. Cover the pan and lower the heat to a low simmer. Cook on a low simmer for 20 minutes. Turn the heat off and leave covered for another 10 minutes. Pro tip – set the timer for 20 minutes so you do not overcook the rice. When done do not open the door. No Peeking!
6. After 10 minutes fluff the rice with a fork. Serve garnished with brown onions, toasted fruit, nuts, and sliced boiled eggs