Guchchi Pullao

Ingredients

• Basmati Rice 2 cups (360 g)
• Guchchi (Morells), soaked 2-3 hours 25 g
• Ghee (Clarified Butter) 2 tbsp (30 g)
• Kala Zeera (Black Cumin) 2 tsp
• Dalchini (Cinnamon), broken 1/4 tsp
• Onions, sliced thin ½ cup (125 g)
• Salt 2 tsp or to taste
• Few drops of lemon juice
• Fried onions for garnish

Preparation

• Clean the rice, and wash till the water runs clear, and soak for ½ an hour.

• Discard the water of the guchchis and wash well (they often have a lot of grit in them) and leave to drain.

• Heat ghee and add the zeera, dalchini and then the onions and saute till the onions are a golden brown.

• Add the drained rice and guchchis, stir fry a few times to mix well and add 3 cups of water and the salt.

• Bring the mixture to a boil uncovered. Sprinkle a few drops of lemon juice, cover and cook over low heat for about 10 minutes, by which time the water in the rice should be absorbed.

• Serve hot garnished with the fried onions.