Ok … now, this dish might be a little fatty, but believe me you, it will do wonders to your gastronomic desires. One spoon, and you are going to want to finish the whole thing yourself! Don’t believe me? Try making it.
Like all things “quick” that I love in the kitchen, this too takes 30 minutes max, including the prep time.
Ingredients:
Rice – boil and keep aside
Finely grated carrots
Onions – 2 (big)
Cashews – 50gms odd, broken
Kishmish – a handful, immersed in water so that they fluff up
Carrots – peeled and finely grated (use 3 medium sized carrots if you are making for two)
Whole garam masala – assortment of one star anise, 2-3 small pieces of cardamom, a couple of cloves, a couple of chhota garam masala, 1 medium sized bada garam masala, jaiphal
Salt to taste
Instructions:
While you can make this in oil as well, its best made in ghee.
Heat some ghee, and fry the pieces of cashews till they turn slightly golden. Take out, drain and keep aside.
Chopped and fried cashews
Now, the 2 onions need to be cut in two different ways. First cu one into thin slices. Make sure you have removed the eye (when you cut an onion in half, you will see two white portions on the top. remove them) and that the slices are all lose. Fry them till golden brown. Sprinkle a little salt and keep aside. This will be used for garnishing.
Drain the kishmish and squeeze. Keep aside.
Now, heat ghee again. Chop the other onion in very thin strips. When the ghee is hot enough, thrown in one chilly cut in two pieces and the whole garam masalas mentioned above.
Add the onions and fry till golden brown.
Add the grated carrots and fry.
Cook for about 2-3 minutes after you have added the carrots.
Now take a service bowl and first put the rice. Atop the rice, add the onion-carrot mix, along with the fried cashews and the fluffy raisins. Mix. Mix well untill there is no white grain of rice left.
Garnish with the fried onions that you had kept aside and sprinkle a little jaiphal powder over it, if you wish.
Dig in!
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