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- Preparing Time: 40 minutes
- Total Time: -
- Served Person: 16
- salt to taste
- 1 sprig fresh parsley
- 1 cinnamon stick
- 6 1/2 cups water
- 1 clove
- 2 tablespoons ghee (clarified butter)
- 2 pounds basmati rice
- 1 pod cardamom
- 1 (10.75 ounce) can tomato puree
- Carbohydrate 47.1
- Cholesterol 4
- Fat 2.3
- Protein 4.7
- Sodium 89
- Calories 225 calories;
Place rice in a large bowl and cover with water. Let soak, 5 to 10 minutes. Drain. Combine ghee, parsley, cinnamon stick, clove, and cardamom in a large skillet. Heat over medium-low heat until ghee melts and smells fragrant, about 5 minutes. Combine rice and ghee mixture in a rice cooker. Cover with water. Seal cooker and cook rice according to manufacturer's instructions. Pause cooking a quarter of the way through; stir tomato puree and salt into the rice. Continue cooking until rice is tender and liquid is absorbed. Discard whole spices before serving.
