Kesari Rice

Ingredients

• 1 cupLong-grain basmati rice, soaked 30 min
• 1/2 cupDesi ghee
• 2 tbspCashews
• 2 tbspAlmonds, slivered
• 1 tbspRaisins
• 1 tbspPistachios, slivered
• 1Bay leaf
• 1 smallCinnamon stick
• 1/2 cupSugar
• 1 portionSaffron milk (a pinch saffron in 1/4 cup warm milk)
• 1/4 tspGreen cardamom powder

Method

1. 1

   Cook the soaked rice in plenty of salted water until 80% done — the grain should still have a faint resistance at the centre. Drain and spread on a tray.

2. 2

   In a fry pan, melt ghee. Toast cashews, almonds, raisins and pistachios separately, draining each as they turn golden. Reserve for garnish.

3. 3

   In the same ghee, add the bay leaf and cinnamon. Add the par-cooked rice and toss gently for 1 minute.

4. 4

   Add sugar and the saffron milk. Stir very gently — basmati grains break easily once cooked.

5. 5

   Cover and cook on the lowest flame for 8–10 minutes until the rice picks up the saffron colour and the sugar has dissolved into a faint syrup.

6. 6

   Sprinkle cardamom powder over the rice. Off the heat, fold in the toasted nuts and raisins. Serve warm — or at room temperature for a festive thali.