250gm long grain rice
25gm red chelory (can substitute with red cherries)
25gm lemon peel
50gm golden raisins
10g parsley
1 rock sugar
a bit of salt(optional)
50gm buttercup
1 bay leaf
Wash and soak rice for 20mins. Drain and keep aside.
In a skillet, heat buttercup, add in the bay leaf and golden raisins. Once raisins puff, then add in drained long grain rice. Stir so that the rice is well coated with butter. Transfer to a rice cooker. Add in enough water, rock sugar, a bit of salt and cook. Once the rice is cooked, mix in lemon peel, red chelory, and chopped parsley. Serve with Debal chicken curry.
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