Ingredients
2-3 tablespoons cooking oil/butter/Ghee
1 teaspoons cumin spice
½ teaspoon cardamom spice
¼ teaspoon curry spice
½ teaspoon star anise
1 cinnamon stick
1 bay leaf
1 teaspoon pepper flake optional
1 medium onion chopped
1/2 teaspoon smoked paprika
2 teaspoon minced garlic
1 teaspoon minced ginger
½ teaspoon white/black pepper
1 small jalapenos pepper deseeded and chopped
1/3 -1/2 cup cashew optional
2 cups Basmati rice
1-2 tomatoes chopped
1 small red bell pepper chopped
4 cups Liquid Broth or water, and or coconut milk
1½ teaspoon salt or more adjust to taste
How to cook
Step 1: Heat a saucepan with oil/ butter. Sauté the cashews for about 2 -3 minutes.
Step 2: Then add all the spices – cumin, cinnamon stick, bay leaf, curry, cardamom and paprika, stir for about 1 minute. Throw in the garlic, ginger, jalapeños pepper and onions. Continue cooking for another minute. Add tomatoes, bell pepper and continue cooking for about 2-3 minutes.
Step 3: Stir in rice , cook for about 2 minutes, then add 4 cups of broth /coconut milk, salt and bring to a boil.
Step 4: Reduce heat, and simmer until rice is completely cooked- about 18- 20 minutes. As the rice cooks you may add more stock if needed. Fluffy, remove cinnamon stick, bay leaf and serve.