Phodnicha Bhaat

Ingredients

• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion1, thinly sliced
  
• 🌶️Green Chili2, slit
  
• 🧈Ghee2 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🌶️Whole Garam Masala Spices2 tsp
  
• 🍚Rice2 cups
  
• 🌶️Mustard Seeds1 tsp
  
• 🌿Curry Leaves2 sprigs
  
• 🍋Lemon1
  

Optional extras

• 🌿Fresh Cilantro2 tbsp, chopped
  

Instructions

1. 1

   Rinse the rice in three changes of water and soak 20 minutes; drain well so the grains fry, not steam.

2. 2

   Heat ghee in a wide, heavy pot; fry the whole spices — bay, cardamom, cinnamon, cloves — till they swell and smell like a spice box.

3. 3

   Cook the onions down till sweet and bronze, add the paste and spices, and fry till the oil gleams at the edges.

4. 4

   Tumble in the mustard seeds, let it soften in the masala, then add the rice and toast it for two minutes, stirring.

5. 5

   Pour in hot water (1:1.5 for biryani-style, a little less for pulao), add salt, bring to a boil and cook covered on the lowest flame till the water is gone; rest 10 minutes, then fluff with a fork.