India-Peelay Chaaval

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India-Peelay Chaaval

 

2 cups long grained rice

2 2/3 cup water

1 1/4 teaspoon salt

3/4 teaspoon ground turmeric

3 to 4 whole cloves

1 inch stick of cinnamon

3 bay leaves

3 tablespoons butter, sliced

 

Combine rice, 2 2/3 cup water, salt, turmeric, cloves, cinnamon and bay leaves

in a large saucepan and bring to a boil. Cover with a tight-fitting lid. Turn

heat to low and simmer for 20 minutes.

Let the rice rest, covered and undisturbed for 10 minutes. Add the slices of

butter to the rice and gently mix with a fork. Remove the whole spices before

serving. Serves 6.