Ingredients
-
400 grams raw basmati rice
-
3 tablespoons ghee
-
20 almonds
-
12 cashews
-
3 whole cloves
-
1-inch cinnamon stick
-
5 or 6 whole black peppercorns
-
1 black cardamom pod
-
3 green cardamom pods
-
375 grams sugar
-
25 saffron threads
Directions
Steps
|
1
Done
|
Put the rice in a large bowl, wash it in plenty of water 2 or 3 times, and drain. Add 4 cups (800 ml) water and soak for 20 minutes. Drain the rice in a fine colander. |
|
2
Done
|
Place a medium nonstick saucepan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the almonds and cashews, and fry for 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Let cool, then thinly slice the almonds and split the cashews in half and put them in a small bowl. |
|
3
Done
|
Return the pan with the ghee to medium heat and add the cloves, cinnamon, peppercorns, black cardamom, and green cardamom, and sauté for 1 minute or until fragrant. |
|
4
Done
|
Add the rice and sauté gently for 2 to 3 minutes. Add 3½ cups (700 ml) warm water and bring to a boil. Lower the heat to low, cover, and cook until all the water is absorbed. |
|
5
Done
|
Put the sugar in a medium bowl, add 1 cup (200 ml) warm water, and stir until the sugar dissolves. Add the saffron and stir. Add this syrup to the rice, stirring gently to mix well. Cover and continue to cook the rice over low heat until it is cooked and almost all the liquid is absorbed. |
|
6
Done
|
Remove from the heat and let stand for 5 minutes. Transfer the rice to a serving platter, garnish with the almonds and cashews, and serve. |
