Time to cook
A traditional Indian dish made with fragrant basmati rice cooked in ghee along with whole spices like cinnamon, cardamom, and cloves, creating a rich and flavorful rice dish that pairs beautifully with a variety of curries and gravies.
Pure Cow Ghee
Cashew Nuts, Raw
1 Star Anise
Rinse the rice thoroughly in a bowl, repeating at least three times.
Soak the rice for 20 to 30 minutes, then drain and keep it aside.
Thinly slice the onions and slit the green chillies.
In a pressure cooker or pot, heat ghee and lightly fry cashews until they turn golden.
Add raisins and stir until they plump up, then set them aside on a plate.
In the same pan, fry the onions until they become golden. These onions will be used for garnishing.
Heat all the whole spices in the pan until they become aromatic.
Add green chillies and drained rice, and stir-fry for about 3 to 4 minutes on medium heat to prevent burning.
Pour water, add salt, and transfer the rice and whole spices to the pressure cooker.
Cook on medium heat until you hear one whistle.
Open the lid, fluff up the rice, and transfer it to a bowl.
Garnish with raisins, cashews, fried onions, and coriander, then serve hot.