Serves 4:

• 250 gr basmati rice
• 500 ml water
• 1 lime
• coriander leaves
• salt
• 3 tbsp butter ghee
• 1 onion
• 3 garlic cloves
• 2 cm fresh ginger
• 1 cinnamon stick
• 2 cardamom pods
• 1 clove
• 1 bay leaf
• ½ tsp fennel seeds
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• ¼ tsp hot chilli
• a pinch of hing (asafoetida)
• 50 gr raisins
• 30 gr cashew nuts
• 15 gr pistachios
• 15 gr almonds
• 1 tbsp saffron
• 50 ml milk

           

Wash the rice and soak it for 20 minutes.

   

Fry the rice in a pan with a tablespoon of butter ghee for 3 or 4 minutes. Add a pinch of salt, lime juice and water. Let it cook on medium heat for 10 minutes. Stir it occasionally. Remove it from the heat and cover it for 5 or 10 minutes. Chop coriander and add it in the rice. Stir it and serve hot.

 

Soak the raisins in water and the saffron in milk.

  

Cut the onion in julienne slices and fry it in a pan with a tablespoon of butter ghee until it is golden. Remove it from the pan and set it aside.

 

Grate garlic and ginger, and fry them in the pan with a tablespoon of butter ghee for 2 minutes on medium-low heat.

Add fennel and cumin seeds, cashew nuts, pistachios, almonds, clove, cinnamon and cardamom. Fry them for 2 more minutes.

     

Add spices and drained raisins. Stir them for a few seconds and add rice, coriander, saffron with milk and golden onion. Mix it and serve hot.

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