1 tbsp oil +1 tbsp ghee
1 tsp fennel seeds
1/2 tsp turmeric powder
2 green chillies (half slit)
2 garlic cloves (chopped)
A piece of ginger (chopped)
2 onions finely sliced)
2 carrots (cut in cubes)
A bunch of kale (chopped)
4 cups Basmati rice
6 cups water
1 tsp salt
1 Cinnamon stick
3 cardomom pods
1 star anise
1 tbsp ghee + 1 tbsp oil
Chopped coriander leaves
Garam masala Salt to taste
Heat the oil/ ghee in a frying pan.
Add the finely sliced onions & carrot cubes.
When it turns golden brown add ginger ,garlic & green chillies.
Then add turmeric powder, fennel seeds & chopped kale.
Remove from fire & keep aside
Boil water, add salt & keep aside.
Heat ghee+oil in a sauce pan.
Add Cinnamon, cardomom,star anise & cloves.
When aroma of the spices rises add basmati rice.
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender.
When the water has been absorbed, reduce the heat.
When rice is 3/4 cooked remove from fire .
Close the lid tightly. Stir occassionaly with a wooden spatule.
When fully cooked remove the lid, add the prepared kale & mix.
Garnish with coriander leaves & garam masala.
Serve hot with Raita & Chutney.