Ingredients:
Basmati Rice – 5 cups
Ghee – 5 to 6 tblsp
Sultanas – 5 tblsp
Onions – 6 to 8, chopped
Cinnamon – 2 to 3 two inch pieces, broken
Cloves – 6 to 9
Black Peppercorns – 25 or as required
Salt – 2 tsp or as per taste
Saffron – 1/8 tsp dissolved in 4 tsp milk
Method:
1. Heat ghee in a pan.
2. Fry the sultanas till they puff up.
3. Remove, drain and keep aside.
4. Fry the cashewnuts till golden brown and keep aside.
5. Add onions, cinnamon, cloves, peppercorns and fry till onions turn translucent.
6. Remove and keep aside.
7. Add rice and saute for 10 to 20 minutes.
8. Add salt and pour 1 1/2 to 2 litres of water.
9. Bring to a boil, reduce heat and cover pan with a lid.
10. Cook till all water has been absorbed.
11. Add the reserved onions, cashewnuts, sultanas and spices.
12. Sprinkle the saffron milk and mix gently.
13. Serve hot with a curry or side dish of choice.
