Ingredients:
* 3 tbsps Ghee
* 4 Curry leaves
* 1 litre Hot Water
* 1 Cinnamon stick
* 170 gms Kishmish
* 1 tsp Cumin seeds
* 200 gms Arhar Daal
* 2 tsps grated Ginger
* 1½ tsp Garam Masala
* Salt according to taste
* 1½ tsp ground Turmeric
* 1 tsp ground Coriander
* 2 pods of Garlic, crushed
* 75 gms Cashewnuts, toasted
* 2 Green Chillies, finely chopped
* 150 gms Onions, finely chopped
* 300 gms Basmati rice, washed, drained
Method:
1. Place daal in a small bowl, cover with cold water; soak 1 hour. Drain well.
2. Heat ghee in medium pan, cook onion, garlic, chillies, ginger, spices, leaves and salt, stirring, until onion is browned lightly and mixture fragrant.
3. Add daal, rice, kishmish and water; but then immediately simmer, covered, about 15 minutes or until rice is tender.
4. Remove from heat, discard cinnamon, stir in juice, stand, covered, 5 minutes, just before serving, stir in cashewnuts.
Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear
