50 minutes
10 minutes
40 minutes
*4 Servings
*250 Calories per Serving
*If you do make this recipe, share your measurements with Rune. Thank you!*
1.5 medium-sized onions, chopped
1 cup kalijeera rice, washed and drained
Oil (as needed)
Ghee (as needed)
2 tablespoons ginger, minced
Bay leaves (quantity to taste)
Cinnamon sticks (quantity to taste)
Whole green Serrano peppers (quantity to taste)
3 cups water
A handful of light green raisins
Fried onions (for garnish)
Prepare the Onions and Rice:
Chop 1.5 medium-sized onions.
Wash and strain 1 cup of kalijeera rice.
Cook the Onions:
In a pot, add a mixture of oil and ghee and heat over medium-high heat.
Add the chopped onions to the pot and cook until they start to brown.
Add Aromatics:
Add 2 tablespoons of minced ginger, bay leaves, and cinnamon sticks to the pot with the onions.
Stir to combine.
Cook the Rice:
Add the washed and drained rice to the pot.
Stir the contents together until the water evaporates completely, being careful not to let the rice stick to the bottom of the pot.
Add whole green Serrano peppers to the pot.
Add Water and Simmer:
Once the rice browns slightly, add 3 cups of water to the pot.
Bring the water to a boil.
Reduce the heat to low and continue stirring occasionally to prevent the rice from sticking to the bottom.
Add Raisins and Cook:
Add a handful of light green raisins to the pot.
Cover the pot with a lid, leaving the stove on low heat.
Do not mix the rice once the lid is on. Monitor the rice until it is cooked.
Finish and Serve:
Once the rice is fully cooked, gently mix to combine the ingredients.
Top with fried onions for garnish.