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METHOD
Soak rice in four cups of water for half an hour. Drain, allow to dry and mix with sugar and one tablespoon of ghee.Heat remaining ghee and fry the cottage cheese till lightly golden, drain and keep aside. In the same ghee fry onion till crisp and golden in colour. Drain onto an absorbent paper and keep it aside.
Add bay leaf, cinnamon, cloves and green cardamoms in the same pan and sauté for a minute. Add rice and fry, stirring for two-three minutes. Add three cups of hot water and salt to taste. Once the water comes to a boil, reduce heat, cover and cook.
When the water is almost absorbed add fried cottage cheese cubes and cook further till the rice is done and dry. Before serving, sprinkle crisply fried onion on top.
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