Ingredients:
Basmati rice - 1½cup
Onion - 1 medium, thinly sliced
Ginger-Garlic paste - 1 tsp
Saffron - ½tsp
Green Chilies - 2, slit
Milk - ½cup
Ghee - 1 tbsp
Cloves - 3
Green Cardamom - 3
Bay leaf - 1
Cinnamon stick - 1"
Shahjeera - 1 tsp
Dry fruits - 2-3 tbsp (Cashews, Almonds, Raisins)
Small Onion- 1(fry till its brown for garnish)
Coriander leaves- 1 cup(finely chopped)
Mint leaves- half cup(finely chopped)
Salt - to taste.
Method:
- Wash, rinse and soak Basmati Rice in cold Water for at least 30 minutes.
- Roast the Saffron in a small pan for 15-30 seconds. Then using a pestle or a spoon powder Saffron. Add warm Milk to it and set it aside until ready to use.
- Heat 1 tbsp Oil in a large saute pan and roast the Nuts and Raisins until golden, remove into a small bowl. In the same pan heat 2 tbsp Oil; add the whole Garam Masala (Cloves through Shahjeera from the list) and cook for 30-60 seconds or until it starts to smell fragrant.
- Add the Onions and Green Chilies and cook until Onions turn translucent, about 3-4 minutes.
- Add the Ginger-Garlic paste and cook for another minute.
- Next add 2 cups of Water and the Nuts, mix well, then add chopped Mint and & Coriander leaves, bring the mixture to a simmer and add the drained Rice. Cover and cook on high heat until almost all of the water is absorbed.
- Add the fried Onions on the top.
- Now lower the flame and stir the Saffron Milk; very gently mix it into the rice. Pour the Ghee over the Rice. Cover and cook on very low flame for 5-7 minutes.
- If you feel that the water is not enough to cook the Rice, then sprinkle some water on the top and cook covered until done.
Serve hot with a spicy gravy curry. We had this for lunch along with Shahi Paneer.
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