Ingredient!
2-3 tablespoons cooking oil / butter / Ghee
1 teaspoon cumin spice
½ teaspoon cardamom spice
¼ teaspoon curry
½ teaspoon star anise
1 cinnamon stick
1 bay leaf
1 teaspoon pepper
1 medium onion
1/2 teaspoon smoked paprika
2 teaspoons minced garlic
1 teaspoon minced ginger
½ teaspoon white / black pepper
1 small jalapeño pepper
1/3 -1/2 cup optional cashews
2 cups basmati rice
1-2 chopped tomatoes
1 small red pepper
4 cups liquid broth or water, and or coconut milk
1½ teaspoon salt
Preparation!
Heat a pan with oil / butter. Sauté the cashews for about 2 to 3 minutes.
Then add all the spices – cumin, cinnamon stick, bay leaf, curry, cardamom and paprika, stir for about 1 minute. Add the garlic, ginger, jalapeño pepper and onions. Continue to cook for another minute. Add tomatoes, pepper and continue cooking for about 2-3 minutes
Stir in rice, cook for about 2 minutes, then add 4 cups of broth / coconut milk, salt and bring to a boil.
Reduce the heat and simmer until the rice is completely cooked – about 18 to 20 minutes.