Jeerakasala Rice - 2 cups (basmathi rice also can use but prefer jeerakasala rice)
Ghee - 3 Tbsp
Onion - 1
Cashews and raisins as desired
Fennel seeds 1/4 tsp
Cardomam - 2
Cloves - 2
Cinnamon - 1 inch piece
Water 3 cups(for 1 cup rice 1 1/2 cup water)
Wash and soak rice for half hour in water. Drain it and keep aside.
Boil water with salt and keep it hot.
Heat ghee.Roast cashews and raisins and take out and keep aside. Add fennel seeds and other spices with chopped onion.
When the onion is transparent, add washed and drained rice.Roast rice until it slightly changes color. Add the previously boiled hot salty water into it.
Boil , reduce heat. When the water absorbs and holes appear on top,keep the lid closed and switch off fire. Keep it covered for half hour.
When you serve, slowly separate the rice with a fork or a big spoon without pressing it much.
Garnish with the roasted cashews and raisins.
If your rice is not roasted properly, the amount of water wouldn't be enough for cooking rice completely. If so, add 1/2 cup or more hot water into it and cook for few seconds too. So keep extra hot water aside when you cook.
Keep the lid closed in the whole process. You can open the pan in-between and just stir the rice until you switch off fire.
Serve with chicken or mutton stew along with curd / Kachambar
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