1½cupWater(use 1 cup only if not adding broken vermicelli)
4-6Frozen Kebabs
10gFresh Coriander Leavesplus more for garnish
1Lemon
Instructions
Heat ghee in a pot over medium heat. Add cloves, cumin seeds, black peppercorns, cardamom, and bay leaf. Allow to cook until crackling and the bay leaf browned.
Add in chopped onions and sautee for 5-10 minutes until golden and softened.
Stir in ginger paste, garlic paste, and green chillies. Saute for another 5 minutes till the raw smell cooks off.
Season with salt and stir in turmeric powder, coriander powder, paprika, cumin powder, and garam masala.
Add in rice and vermicelli. Stir until evenly combined.
Pour in water and bring to a boil. Lay the frozen kebabs on top and cover. Turn down to low heat and allow to steam away for 15 minutes.
Remove the lid. Add in chopped coriander leaves and a squeeze of lemon. Toss to combine and serve immediately.
Notes
If you don't have ghee, you can use vegetable oil/sunflower seed oil/butter.
If you don't have basmati rice, you can use other long-grain rice varieties.
When tempering the spices in hot oil/ghee, do not burn the spices. It is ready once it starts crackling and the bay leaf has browned in colour.
Wash the rice till the water runs clear before cooking. This helps to wash away the starch and keeps the rice fluffy.
When cooking the rice, once you put the lid on, keep it closed and let it steam away without disturbance.