Ingredient!
2-3 tablespoons of cooking oil / butter / Ghee
1 teaspoon of cumin
½ teaspoon teaspoon of cardamom
¼ teaspoon of curry spices
½ teaspoon of star anise
1 cinnamon stick
1 bay leaf
1 teaspoon pepper flake optional
1 medium-sized onion finely chopped
1/2 teaspoon of smoked bell pepper
2 teaspoon chopped garlic
1 teaspoon ground ginger
½ teaspoon of white / black pepper
1 small jalapenos pepper seeded and minced
1/3 -1/2 cup cashew optional
Basmati rice with two cups
1-2 tomatoes chopped
1 small red pepper chopped
4 cups of liquid broth or water and or coconut milk
Adjust 1½ teaspoon of salt or more to taste
Preparation!
Heat a pan with oil / butter. Bake the cashew nuts for 2 to 3 minutes.
Then add all spices – cumin, cinnamon stick, bay leaf, curry, cardamom and bell pepper, stir for about 1 minute. Discard the garlic, ginger, jalapenos pepper and onions. Keep cooking for another minute. Add tomatoes and peppers and continue cooking for 2-3 minutes
Stir in the rice, cook for about 2 minutes, then add 4 cups broth / coconut milk, salt and bring to the boil.
Reduce the heat and simmer until the rice is fully cooked – about 18 – 20 minutes. As the rice boils, you can add more stock if necessary. Fluffy, remove the cinnamon stick, bay leaf and serve.