Recipes of George A. Kiernander
6 ozs Basmati (1.5 medium sized cups/mugs)
6 ozs Masoor Dhal (Ditto)
2 ozs Butter
1 Onion, chopped
1 Clove garlic, chopped
2 Inch piece cinnamon stick
5 Cardamoms (small green ones)
3/4 Pint boiling water
1 Level teaspoon salt
Crispy fried onion rings
Wash the combined rice and dhal in cold running water 4 or 5 times until water runs clear, then soak in fresh cold water for 30 minutes. Drain thoroughly.
Melt the butter in a large pan and gently fry together the chopped onion, chopped garlic, cinnamon, cardamoms, cloves and the peppercorns until the onions are soft.
Add the drained rice and dhal to the the pan and fry gently, stirring, for 3 to 4 minutes.
Now add the boiling water and the salt, mix well, cover tightly and simmer for about 20 minutes, until the water is absorbed.
Serve in a warmed serving dish and garnish with the crispy fried onion rings.
Serves 2 to 3.