Title: Tala Hua Chawal (Fried Rice)
Categories: Mridula's, Indian, Kitchen
Yield: 4 servings

8 oz Basmati rice; washed and
-soaked
; for 30 minutes
2 oz Ghee or unsalted butter
1 ts Cumin; (shahi jeera)
6 Green cardamom pods
1 2 inch piece cinnamon stick;
-halved
1/2 ts Salt or to taste
1 tb Broken cashew pieces
16 Floz water

Drain the rice thoroughly and set aside. Melt the ghee or butter in a
heavy-based, non-stick saucepan over a medium heat. Split the tops of the
cardamom pods to release the flavour, then when the fat is hot add the
cumin, cardamom and cinnamon and stir-fry for 15-20 seconds.

Add the rice, salt and cashew nuts. Stir fry the rice for 3-4 minutes, then
add the water. Bring to the boil and allow to boil steadily for 1 minute.
Reduce the heat to low, cover the pan tightly and cook for 10-12 minutes.

Remove the pan from the heat and allow to stand for 10-15 minutes. Fork
through the rice and serve.

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