Ingredients Edit

• 450 g patna rice (excess starch washed off)
• 4 onions (large, sliced thinly)
• 3 garlic clove (sliced)
• 2 pieces cinnamon (soaked in hot water)
• 5 cardamoms (soaked in hot water)
• 50 g ginger (grated)
• 1 tsp fennel seed (soaked in hot water)
• 100 g ghee
• 2 litre coconut milk
• 2 curry leaves
• salt to season

Directions Edit

1. Crush the onions with ginger and half of the garlic.
2. Put some water into it, cover and keep.
3. Melt the ghee in a pot.
4. Add in the water from soaked cinnamon, cardamom, and fennel seed into the pot and stir until all the water has evaporated.
5. Add in the onions mix, garlic, cinnamon, cardamom into the ghee and fry until the onions are transparent.
6. Add in the rice and fry until rice is slightly dried up.
7. Add in the stock and seasoning.
8. Stir once and bring to boil.
9. When the water has boiled down to the top of the rice reduce the heat, cover the top of the pot.
10. Stir.
11. Simmer until all the water has evaporated.
12. Remove from heat.
13. Stir the rice after 10 minutes from removal from heat to separate the grains.