Servings: 3 to 4 persons

Ingredients

  • Basmati Rice -2 cups
  • Onion – 1 chopped
  • Ghee – 2tbsp
  • Cumin Seeds – 1/2 tsp
  • Cinnamon Stick – 1″ piece
  • Cardamom – 2nos
  • Cloves – 2nos
  • Bay Leaf – 1 no
  • Ginger -1″ piece
  • Garlic – 2 cloves
  • Saffron – a pinch
  • Milk – 10tsps
  • Chili Powder – 2tsps
  • Sour Curd – 2tbsps
  • Almonds – 1/4cup
  • Raisins – 1/4 cup
  • Hot Water – 4 cups
  • Salt – to taste

Method

  • Soak saffron in2tbsp of warm milkfor a few minutes. Rinse and soak rice for 30 mins.
  • Heat ghee in a heavy saucepan. Add cumin seeds. When they pop, add onion and all the spices( except saffron), ginger and garlic. Stir fry until the onion turns golden brown.
  • Add almonds, raisins, well drained  rice, chili powder, milk and curd and stir fry for 5 mins.
  • Pour water into the rice. Add the salt and saffron, stir well and bring to boil.
  • Reduce heat, cover the pan tightly and cook on low flame for about 2o mins or until the rice is tender and fluffy and the water has been fully absorbed.
  • Serve.

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