Directions

0/0 steps made
  1. Rinse the rice until the water clears. Fill up the bowl with enough water to soak the rice. Set aside for around 30 minutes.
  2. Thinly slice half an onion and fry in hot oil until golden. Set aside. 
  3. Remove the excess oil leaving only about 2-3 tbsp in the pan. Add the peppercorns, cloves, cinnamon, and cumin. Fry for about 1 minute on medium-low heat. 
  4. Add the ginger and garlic paste and fry for 1 min (until fragrant). Note: you might want to do this on low heat to begin and close the lid immediately because it tends to spit and splatter.
  5. Add the yogurt and fried onions. Stir fry for 1-2 minutes on medium heat.
  6. Drain the rice and add it into the pan. Stir gently on medium-high heat until evenly mixed.
  7. Add enough water to submerge the rice (about 1cm above the rice).
  8. Stir in the salt. 
  9. Cover with a lid and bring to a boil. As soon as it starts to bubble, reduce the flame to medium and cook for 10 minutes.
  10. Check on the rice in about 10 minutes. There should be no water remaining, the rice will still look a bit wet but cooked about 80-90%. At this point, reduce the flame to the lowest possible setting and leave it to cook covered for another 10 minutes.
  11. The rice should now be less moist and cooked through.
  12. Serve with pretty much anything – shami kabab, koftay, BBQ, qeema, tuna cutlets, I really could go on!

 

Notes:

  • I like to bulk-fry onions and store them in the freezer for convenience. 
  • Don’t throw away the excess oil. Store in an airtight jar and use for cooking something else.