East Indian Wedding Rice

Ingredients

2 cups rice (preferably Basmati)
1 large onion
6 cloves
1 " cinnamon stick
25 gms Cashewnuts
25 gms raisins
1 tbsp ghee
Salt to taste
Boiled egg (optional)

Method
1. Wash and soak the rice for around an hour.
2. Slice the onions very fine.
3. In a pan, heat the ghee and stir fry the onions to a light brown taking care not to burn them.

 

4. Remove the onions and  fry the cashew nuts to a golden brown. Then fry the raisins till they bloat

 

5. Drain the rice and add to it, half of the fried onions and fry the rice lightly. Add ghee if necessary.
6. Break cinnamon into small pieces and along with the cloves add to the rice. 
7. Add twice the amount of water to the quantity of rice and add salt to taste

8. Cook until rice is done.
9. Serve the cooked rice, spread, on a flat dish (palghan). Garnish with the remaining fried onions, raisins and cashew nuts.
Optional: Hard boiled eggs sliced or halved can also be used in addition to the above garnish.