Serves : 4 to 5
Basmati Rice : 2 cup
Water : 5 cup
Cardamom Pods : 4
Cinnamon Stick : 1
Chopped Onions : 1
Salt : To taste
Mixed Vegetables : 2 cups
Green Peas : 1/2 cup
Cashews : a few
Peanuts : a few
Raisins : A few
Craisins : A few
Fried Onions : Enough to garnish
Saffron Water Soaked : Few drops
Cilantro and Mint Leaves : A few
Olive Oil : 3 tbsp
- Soak the basmati rice for 1/2 an hour, and then drain it well.
- Cook the vegetables according to package direction and set aside. Powder all the spices together and set aside.
- Add 2 tbsp of olive oil in a suitable pan large enough to cook the rice, and sauté the chopped onions for 5 minutes.
- Now add the drained rice and stir until lightly browned, 5 to 6 minutes. Add spices, salt and water.
- Cover and cook for about 30 to 40 minutes. First few minutes on medium high till it starts to boil, then reduce the heat to simmer and cook for the remaining time.
- Slightly fry the cashews, peanuts, craisins, and raisins on low heat and set aside. Fry thinly sliced onions and set aside. Add all the cooked vegetables to the remaining oil and sauté for few minutes until all the moisture disappears.
- Ten minutes before turning off the heat, add a few drops of saffron color, followed by the vegetables, fried nuts and onions. Few cilantro leaves and mint leaves can also be added for flavor. Cover and let it sit for another ten minutes on low heat. Gently stir before serving.
- Serve with chicken curry, lemon pickle, salad, and pappadam.
Always fry the nuts separately in batches. Do not burn the cashews, as soon as the color begins to changes take it out of oil and drain on a paper towel. After adding water, taste the water for salt and add more if needed add more. Careful not to break the rice grains while browning, use a wooden spoon and gently stir. Frozen mixed vegetables like beans, carrots, and corn are an easy addition to this dish.