1. 2 cups biriyani rice
2. 1/2 cup refined groundnut oil
3. 1/2 cup thin, long slices onion, 1/4 cup kismis, 1/4 cup cashewnuts, cut into long pieces.
4. one-inch long cinnamon sticks
5. 5 cups boiling water, salt – to taste, 1/4 cup of melted ghee
Clean, wash and drain the rice. Heat oil and fry onions to golden brown, remove and drain. Keep it in an airtight bottle to keep its crispness. Then fry kismis and cashewnits in turn. Remove and keep it aside.
Strain the oil. Pour it into a thick-bottomed deep vessel and heat. When the oil becomes quite hot, add the cinnamon pieces. As soon as it is seasoned, toss in the rice and fry. See that the rice grains are not broken while fyring.
Add 5 cups of boiling water to the fired rice. Lower the flame and cook the rice. As soon as the water resumes boiling add salt, cover tightly and cook the rice on low fire, till all the water is absorbed and the rice is soft and light.
Lastly sprinkle a little of the melted ghee over the rice and toss. Repeat till all the ghee is absorbed and the rice coated with the ghee.
Dish the rice in a serving plate and decorate it with the fried onions, cashewnuts and kismis. Serve hot.