4 cups Basmati rice
6 cups water
1 tsp salt
1 Cinnamon stick
3 cardomom pods
1 star anise
2 tbsp ghee / oil
1 tbsp oil/ ghee
1 small onion finely sliced
1 tsp sugar
Raisins & cashew nuts
A pinch of saffron / yellow colour
1 hand full of coriander chopped
Boil water, add salt & keep aside.
Heat ghee in a sauce pan. Add Cinnamon, cardomom,star anise & cloves.
When aroma of the spices rises add basmati rice.
Stir continously .
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat.
When rice is 3/4 cooked remove from fire .
Close the lid tightly . Stir occassionaly with a wooden spatule.
When fully cooked remove the lid & add chopped coriander leaves. Reserve.
Take 1 tbsp warm water in a bowl & dilute yellow colour /safran.
Add 3 tbsp of cooked rice.
Stir so that the rice returns yellow. Keep aside .
Heat the oil/ ghee in a frying pan.
Add cashews & raisins.
Drain it in a kitchen paper.
Then add the finely sliced onions.
Stir often & when it turns light brown add sugar.
Add the caramalised onions, coloured rice, raisins & cahews to the rice & toss gently.
Serve hot with curries.