|
Ingredients
|
Quantity
|
|
Basmati rice
|
1 kg
|
|
Ghee
|
90gms
|
|
Oil
|
2 tbsp
|
|
Garlic cloves – crushed
|
2
|
|
Onion – finely chopped
|
1
|
|
Cumin seeds
|
1 tbsp
|
|
Cardamom seeds
|
6
|
|
Cinnamon stick
|
1
|
|
Hot water
|
4 cups
|
|
Saffron powder
|
small pinch
|
|
Chopped dried apricots
|
¾ cup
|
|
Sultanas
|
1 cup
|
|
Roasted unsalted cashewnuts
|
1 cup
|
|
Pistachio nuts
|
½ cup
|
Wash rice; drain 30 minutes. Heat ghee and oil in large pan, add
garlic, onion and spices, cook stirring, 1 minute. Add rice, stir until rice is
coated with ghee, stir in combined water and saffron. Bring to the boil, cover
with tight fitting lid, reduce heat to very low, steam 20 minutes or until
water is absorbed and rice is tender. Add apricots and sultanas, cover, cook over
low heat 10 minutes, stir in cashews, serve sprinkled with pistachios.
