Ingredients:
2 1/3 cups of basmati rice (I've used white and brown)
6 Tbsp of ghee (I've used butter and less of it, 4 Tbsp or less)
1 Tbsp of corn/canola/vegetable oil
2 bay leaves
6 black peppercorns
4 cardamom pods (I mixed 2 green and 2 black)
4 cloves
1 2 inch cinnamon stick
1 tsp salt
1/2-3/4 cup of golden raisins
1/2-3/4 cup of sliced almonds
4 cups of water
Directions:
Rinse the rice and drain. Heat the ghee/butter and oil in a saucepan. Lower the heat and throw in the bay leaves, peppercorns, cardamom, cloves and cinnamon and fry for 30 seconds.
Add the rice, salt, raisins and almonds. Fry for about 1 minute and then pour in the water. Bring to a boil, and then cover with a tightly fitting lid and lower the heat. Cook for 15-20 minutes for white rice or about an hour for brown rice. Try not to remove the lid, but the brown rice may need to be stirred a few times to prevent sticking.
Turn off the heat and leave the rice to stand, covered for about 5-10 minutes fore serving. Fluff and remove the spices before serving. Serve with Shrimp Curry.
