Veiled Cinnamon Pilaf

This is a simple and yet a gourmet personalized dish. I used to make this when I didn't have time to cook for a pajama party. It is completely yummy. My mom serves this with north Indian thaali (4 course meal). It looks unique compared to a normal veggie pulao that is normally served with thaalis. As this dish is not very spicy, please do serve a side dish that is spicy and hot.

When I made it for the first time for Avi, he was impressed by its unique taste. We make this often when I am tired to cook and too lazy to go out (like so very lazy). It is the best alternative to fast food too and canned food in my home.

As one adds one entire 3 inch cinnamon stick, no one can ignore the sweet flavor it imparts to the rice.

Serves: 1 person

Ingredients:-
1 cup of basmati rice
1 cinnamon stick
2 tspns of ghee
1 tsp shah jeera
1 star anise
1 javithiri/mace
2 tspns of sugar
2 green chillies slit
3 cashews nuts slit
1/3 cup of slit red onions
1 tsp of ginger-garlic paste
Coriander leaves garnish
Pastry sheet as need to cover the serving bowl
Serving Bowl that is oven safe
Sesame seeds to garnish
salt to taste

Method:-
Heat the ghee and add sugar. Wait till the sugar turns light brown.
Add onions and cinnamon. Fry well until onions turn soft.
Add jeera, star anise, cashews and mace. Stir well.
Add green chillies and ginger garlic paste and fry well.
Add this paste to a rice cooker and cook with 2 cups of water.
After cooking, let the rice remain closed and rest for 10 mins.
Garnish with coriander leaves
Fill the serving bowl with rice and cover the top with pastry sheet. Make holes with a fork to let the steam out. Garnish with sesame seeds.
Preheat the oven to 400 and cook for 20 mins or until the top layer of the pastry turns golden brown.
Serve hot with a spicy curry