uit: http://www.vegrecipesofindia.com/butter-rice-recipe-makhani-chawal/
½ cup basmati rice
2 tablespoon butter, vegan
1 small indian bay leaf
½ inch cinnamon
2 cloves (lavang)
2 green cardamoms
8 to 10 cashews (or other nuts or also dried fruit)
1 to 1.25 cups water OR add as required
salt as required
Soaking rice
rinse ½ cup basmati rice very well in water till the water runs clear of starch.
then soak rice in enough water for 30 minutes.
after 30 minutes drain all the water and keep the rice aside.
Butter rice
keep a thick bottomed pan on stove top. keep the flame to a low. add 2 tbsp white butter in the pan.
let the butter just melt.
when the butter has almost finished melting, add the following whole spices - 1 small tej patta, ½ inch cinnamon, 2 cloves and 2 green cardamoms.
then add 8 to 10 cashews. on a low flame saute the cashews.
saute till the cashews turn a light golden or golden. you can skip cashews if you want or you can fry or roast cashews separately and then add them as garnish.
now add the rice.
gently stir and mix the rice with the butter and spices+cashews. the butter should coat the rice grains well.
then add 1 to 1.25 cups water. depending on the quality of rice used, you can add less or more water.
season with salt as per taste. keep a check on salt if using salted butter.
mix well. check the taste of water and it should taste slightly salty.
cover the pan with its lid and simmer butter rice on a low flame till the rice grains are tender and all the water is absorbed. you can check the rice at intervals and if required add some more water.
once done, remove the lid and gently fluff the butter rice.
serve butter rice with any north indian dal or gravy of your choice. you can garnish makhani chawal with some chopped coriander leaves or mint leaves.