Ingredients:

• 1 cup – basmati Rice
• 1/4 cup – cashewnuts, halved
• 1 tbsp – almonds, blanched, peeled, halved
• 1 tbsp – walnuts, shelled, broken coarsely
• 1 tsp – Khus Khus seeds
• 1 tsp – charonji seeds
• 1 tsp – Cardamom seeds, crushed lightly
• 1/2 tsp – Saffron flakes, crushed and rubbed in 1 tsp hot Milk
• 2 – whole Cloves
• 1.5 pieces – Cinnamon
• 1 tbsp – Milk
• 1/2 cup – Sugar
• 2 tbsp – Ghee

Method:

1. Wash and soak basmati rice in water for 30 mins. Boil rice in plenty of water, till 3/4th done.
2. Each grain should be long but firm.
3. Drain and keep in large plate to cool.
4. Sprinkle sugar, cardamom, khus khus and saffron.
5. Mix well with your fingers, taking care not to break grain.
6. Heat ghee in a heavy-bottom deep pan, or pressure cooker.
7. Add cloves, cinnamon, all nuts and seeds and mix.
8. Drain and save some fried nuts for topping.
9. Add in rice, turn very carefully with a wide spatula.
10. The melting sugar will make the rice watery.
11. When well mixed, sprinkle 1 tbsp milk.
12. Cover and cook on very low for 3-4 mins.
13. Stir in between, if required, to keep it from burning.
14. Cook till all moisture is absorbed.
15. Garnish with remaining nuts.
16. Serve hot and fragrant.

Recipe courtesy of Saroj Kering