AROMATIC RICE WITH INSTANT CHICKEN CURRY..

RECIPE:

INGR:  (2 servings)

Basmati rice             1 cup
Onion                        1
Green chillies           4
Bay leaf                     3
Cloves                       4
Cinnamon                 1"
Nutmeg                     1/4 tsp
Nutmeg flower          1
Star aniseed              2
Cardamom                4
Black cardamom       2
Saffron                       a pinch
Cashewnut                 a few
Raisins                       1 tsp
Ghee/Refined oil       2 tbsp
Hot water                   1 cup
Coconut milk/milk    3/4 cup 
Salt to taste 

Method:

1. Wash rice, drain and keep aside.
2. Crush the saffron in a mortar/pestle by hand nicely to release the colours and flavours.
3. Soak it in 1 tbsp warm water/ milk.
4. In a pan, heat ghee/oil on medium flame.
5. Put in the whole spices and stir till they sizzle and start to crackle.
6. Add onions, chillies, cashew and raisins.
7. Fry to golden.
8. Add rice and fry for a minute to coat it with ghee and spices .
9. Pour, hot water, saffron dipped in milk and coconut milk.
10. Sprinkle salt, check for seasoning, close the lid.
11. Close the pan with a lid and simmer for 10 mts on medium flame.
12. Remove the lid and toss over the rice carefully.
13. Reduce the flame and let it cook for another 3-4 mts. till all moisture evaporates.
14. Remove and allow it to cool on its own for 10 mts.
15. On cooling, transfer it to a casserole and using a fork, fluff it up.
16. Serve it hot with a spicy curry or side dish (veg or non veg) of your choice.

Note:

1. Saffron is optional but the colour/flavour makes the rice all the special.
2. Can remove the whole spices before serving. ( i leave mine as they tend to release flavour and aroma, long after cooking)
3. Can use milk instead of coconut milk.
4. As this rice is sweet and aromatic, any spicy indian gravy will go with it.

INSTANT CHICKENCURRY:
http://swaadanusaar.blogspot.in/2013/12/instant-chicken-curry.html