1 chef spoon of veg ghee
salt
1 teaspoon of shai jeera
4 bay leaves
1 2 inch stick of Cinnamon
6 cardamons
1 large onion
1/4 chef spoon of ginger and garlic paste. ratio 2 ginger to 1 garlic
colour
METHOD
HEAT UP THE GHEE AND PUT IN,ONION CHOPPED, CARDAMON,BAY LEAVES
CINAMON STICK,SHAI JEERA, GINGER AND GARLIC PASTE AND FRY FOR ABOUT 10 MINS STIRING NOW AND THEN ADD SALT
WASH THE BESMATI RICE, AND ADD TO THE GHEE AND SPICES FRYING FOR ABOUT 2 MINS,NOW ADD WATER
UP TO 2 INCHES ABOVE THE RICE,ADD COLOUR.LEAVE TO BOIL UNTIL THE WATER IS GONE.TAKE OFF AND PUT IN OVEN FOR TEN MINS ONCE BRT OUT OUT OF THE OVEN USE A 2 PRONG FORK AND DIG AND SEPERATE
Edited by George (2 Feb 12) at request of ifindforu, removing "1 teaspoon fennel /optional" from ingredients and method.