- cup basmati rice soaked in water for 20 to 30 minutes
- ▢ 1 inch cinnamon
- ▢ 1 teaspoon caraway seeds (shahi jeera)
- ▢ 1 tej patta (Indian bay leaf)
- ▢ 3 cloves
- ▢ 2 to 3 green cardamoms
- ▢ 1 to 2 black cardamoms
- ▢ ½ teaspoon dry ginger powder (ground ginger)
- ▢ 1 teaspoon fennel powder (ground fennel)
- ▢ 2 pinches saffron strands
- ▢ 2 to 3 tablespoons Ghee or any neutral tasting oil
- ▢ 2 to 2.25 cups water or as required
- ▢ salt as required
For Making Garnish
- ▢ ½ cup thinly sliced onions or 1 medium-sized
- ▢ 10 to 12 cashews
- ▢ 10 to 12 almonds
- ▢ 10 to 12 walnuts
- ▢ 2 tablespoons Ghee or any neutral tasting oil
- Rinse basmati rice a few times in water until the water is clear of starch. Soak the rice in enough water in a bowl for 20 to 30 minutes. Later drain all the water and set the soaked rice aside.
- On a low or medium heat, heat oil or ghee in a deep pan or pot.
- Add cinnamon stick, caraway seeds, tej patta, cloves, green cardamoms and black cardamoms.
- Fry the spices for some seconds until they crackle and the oil becomes fragrant.
- Now lower the heat or switch the heat off. Add the dry ginger powder and fennel powder. Mix and stir well taking care that you do not burn these ground spices.
- Add the soaked basmati rice. Mix gently and sauté for a minute.
- Add whole or crushed saffron strands. Mix and sauté.
- Pour water and add salt as required. Stir and mix again. Check the taste of the water and it should taste a bit salty. Cover the pan tightly and simmer on medium-low heat until the rice grains are tender. When the rice is cooking, prepare the garnish.
