Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| Quarter | Teacup | Plums | For frying - clean |
| Half | Teacup | Almonds | For frying - soak, peel skins |
| 8 | Teacup | Rice, fine grain. (Jirasal or Delhi) | Recipe Base |
| 2 | Sticks | Cinnamon | For frying - broken in smaller pieces |
| 100 | Grammes | Ghee | For frying |
| 3 | Medium | Onions | For frying - sliced |
| 4 | Pods (whole) | Cardamoms | For frying - inside seeds crushed |
| 3 | Nos | Cloves (spice) | For frying |
| 3 | Tablespoon | Sugar | For taste |
| A | Little | Salt | For taste |
Method
Pick the plums and wash. Pour boiling water over the almonds and keep them for ten minutes, then peel the skins and cut them lengthwise, wash the rice and drain all the water, slice onions.
In hot ghee put the sliced onions and fry until brown.
Remove and keep aside.
Fry the plums a little in the same ghee and slightly brown the almonds and remove.
Put some more ghee in the vessel and when well hot, pour the rice and stir well till it is slightly brown, then pour hot water about 3 inches above the rice and stir.
Add the cardamoms, cinnamon, cloves, sugar and salt to taste about 1 spoon.
Place the lid. Boil till the rice is almost cooked.
Stir with the handle of the ladle, every now and then and do not allow it to burn.
When dry add a few plums and almonds, slow the fire underneath and keep live coals over the lid, till it is well dry Stir often. Take in a dish. Garnish with the remaining fried onions, plums and almonds. Serve hot with sweet mango chutney or mint chutney.
Serve with Mint Chutney Sweet
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