Ingredients:

• 1.5 cup – basmati Rice
• 1 tbsp – Curd
• 1 tbsp – Milk
• 1/2 cup – broken mixed nuts (almonds, pistachios, cashews, pine nuts)
• 1 tbsp – melon seeds skinned
• 1 tbsp – small Raisins
• 2 to 3 – whole Cloves
• 1-inch piece – Cinnamon
• 2 – large black Cardamoms
• 1 – Bay Leaf
• 1 – Star anise
• 3 to 4 – whole peppercorns
• 2 – whole Red Chillies
• 1/2 tsp – Garam Masala powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Saffron strands, crushed with hand
• 2 tbsp – Ghee
• 1 tbsp – Butter
• salt to taste
• Lemon juice to taste

Method:

1. Wash and soak basmati rice in water for 30 mins. Rub saffron in a tbsp of hot milk and keep aside till required.
2. Put plenty of salted water to boil and add rice.
3. Cook till done (ensure the grain remains slightly firm and does not turn mushy).
4. Add raisins before taking off the fire.
5. Drain in colander and spread out in a large plate.
6. Put ghee in a heavy pan, heat and add nuts.
7. Fry on low flame till crisp and golden. Drain and sprinkle onto cooled rice.
8. Add all the spices and fry on low flame till aroma exudes.
9. Add all masala powders, salt, saffron and 1 tbsp curd.
10. Stir-fry for a minute and take off fire.
11. Pour mixture on to rice and mix well with your hands.
12. Transfer to a casserole and dot on top with butter.
13. Sprinkle 1/4 cup milk all over the rice.
14. Cover loosely with foil or lid.
15. Bake at 200 degree C in pre-heated oven for 15 mins.
16. Garnish with grated paneer, coriander, etc. as desired.

Recipe courtesy of Saroj Kering