Mixed Fried Rice

Making good fried rice requires lots of patience and a good sense of timing. This is a recipe which is otherwise simple and follows a simple process too. I try to make it as easily as possible. Incidentally, this particular time which I took the snap, the rice had com out too well and I got quite a bit of praise from my cousins for whom I prepared it.

This preparation served 6 people.

Ingredients
1. Basmati rice - 500 grams
2. One big onion-finely chopped
3. Carrots, beans, capsicum cut into tiny pieces/slender julienne
4. Shelled peas
5. Cashew nuts, raisins, almonds and pistachios- handful,the nuts broken into smaller pieces
5. Red cherries- halved -for decoration
6. Salt and sugar to taste
7. Ghee -5-6tbsp

The Spices:
1. Two bay leaves
2. Two-three black cardamoms
3. Two white cardamoms
4. Two-three cloves
5. Two-three small sticks of cinnamon
6. Two star anise
7. A few black peppers
8. One tbsp Shah Jeera

Process:
1. Clean and wash the rice thoroughly under running water. Spread on a newspaper/large plate /clean cloth and let it dry, preferably under the sun.
2. Bring the rice to boil in a large pot with sufficient water. Add some salt and a little white oil in the water. This way the grains won't stick to each other.
3. Keep watch and boil the rice till half cooked. Strain the excess water and spread the rice in a big strainer/basket to drain of the water as much as possible.
4. Take a wide bottomed and deep pan or kadai that would be able to contain the rice and other ingredients, yet leave some empty space on the top. This vessel should preferably have a fitted lid of its own.
5. Pour half the ghee in the pan/kadai. When the ghee melts and the aroma spreads, put the gas knob to lowest. Then add the black cardamoms and bay leaves and fry for a while.
6. Half crush the remaining spices except the Shah Jeera and add to the ghee. Fry for a while.
7. When the variegated aroma of the spices come out, add the Shah Jeera.
8. When the Jeera starts spluttering, add the finely chopped onions and fry for sometime.
9. Gradually add the cit vegetables and peas. Stir fry continuously. If required, put the lid and let the vegetables cook for some time, until tender.
10. Add the nuts and raisins and mix well.
11. At this stage, add the salt and a bit of sugar to taste.
12. Now, gradually add the cooked rice to the pan, a portion at a time. Do not use any spoon or spatula after this. Put th lid on the vessel, hold firmly with both your hands [using pot holders] and give a couple of gentle shakes. Open the lid and you will see the rice has mixed with the vegetables and spices.
13. Add the rest of the cooked rice in similar manner and shake well to ensure that all the ingredients mix well.
14. At this stage, you can taste the rice a bit to check the seasoning, especially whether you need to add more salt.
15. Sprinkle the rest of the ghee on the top, and add the half cut cherries. Give a couple of final shakes .
16. Serve hot with accompaniments.

If you wish to add chicken, prawn or both, add them after step 9. The chicken should be diced in small pieces and preferably pre-cooked.