1 1/2 cups aged basmati rice
1 tablespoon oil or ghee
3 cups water
2 tablespoons oil or ghee
2 bay leaves
2 inch stick cinnamon
4 whole cardamom pods (do not open pods)
3 large white onions thinly sliced
2 whole canned green chiles (may use chopped)
1 teaspoon salt
2 tablespoons raisins
slivered almonds toasted
desiccated coconut (unsweetened) for garnish
Wash rice well; then fry in 1 tbsp oil or ghee for 1-2 minutes. (The oil on the grains will help keep rice from sticking together or getting pasty.) Then cook rice in water, bringing mixture to a boil,lowering heat, and continuing to cook 10 minutes or until all water has cooked out.
Heat the remaining 2 tbsp oil in a large frying pan over medium-high heat. Add bay leaves, cinnamon, cardamom pods, and let them sizzle for a few seconds. Add the onions and green chiles and fry until the onions are a very dark golden brown -- almost crispy. Add the raisins and stir until they puff. Add rice, salt and sugar and heat thoroughly.
Garnish with slivered almonds and desiccated coconut.
Notes: From the KC Culinary Center Tasting Class "Let's Go Global" - April 2006