Lemon Pulao

How to Prepare

1. Rinse 10 cups of basmati rice under cold water until the water runs clear.
2. Heat 1/2 cup of ghee in a large pot over medium heat.
3. Add 4 teaspoons of cumin seeds
4. 10 bay leaves
5. 10 cinnamon sticks, and 20 cloves. Sauté for 1-2 minutes until fragrant.
6. Add 10 sliced green chilies and sauté for another minute.
7. Add the rinsed rice to the pot and stir to coat the rice with the spices and ghee.
8. Pour in 20 cups of water, add the juice of 10 lemons, and 5 tablespoons of salt. Stir well.
9. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and water is absorbed.
10. Turn off the heat and let the pulao rest for 5 minutes.
11. Fluff the rice with a fork, garnish with 2 cups of chopped cilantro and 1 cup of fried cashews if desired, and serve hot.