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Heat ghee in a large, deep heavy-bottomed pan and once it is hot, add the whole spices; cloves, green cardamoms and bay leaf.
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Reduce heat to medium low and fry for a few seconds to infuse the ghee with the aroma of these exotic spices!
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Stir in the nuts: whole almonds, pistachios and cashew nuts. Sauté until it is just starting to brown.
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Tip in the rest; raisins and slivered almonds and fry again for a few seconds. Make sure the heat is on medium low or the nuts will start to burn.
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Add sugar, cardamom powder and 2 tablespoons of water. Cook on medium heat until the sugar has dissolved.
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Once the sugar has melted, add the cooked Basmati rice and saffron soaked milk; mix gently to combine.
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This process of mixing should be done gently with a spatula to avoid breaking of partially cooked rice grains.
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Close with a tight lid and cook on medium low for about 5 to 7 minutes or until the moisture has been absorbed and the rice is cooked fully.
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Remove from heat, remove the lid/cover and let cool. This ensures each grain of this sweet, nutty, fruity rice is long and separate! Once slightly cool, fluff up the rice with a fork.
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Transfer to a serving bowl and sprinkle with your favorite garnishings!
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Serve warm or at room temperature.
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Enjoy and Happy Cooking!