Shahi Pulao with Basmati Rice

Ingredients

Water

4 cups

Salt

1 teaspoon

Milk

1/4 cup

Saffron strands

1/4 teaspoon

Bay leaf

1

Cloves

4

Cinnamon stick

1 (2-inch piece)

Green cardamom pods

4

Almonds

1/4 cup, sliced

Raisins

1/4 cup

Cashews

1/4 cup

Onion

1 large, thinly sliced

Ghee

4 tablespoons

Basmati rice

2 cups

Instructions

1. Rinse the basmati rice under running water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain well.
2. In a large pot, heat the ghee over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized, about 8-10 minutes.
3. Stir in the cashews, raisins, and sliced almonds to the pot. Cook for an additional 2-3 minutes until the nuts are lightly toasted and the raisins plump up.
4. Add the green cardamom pods, cinnamon stick, cloves, and bay leaf to the pot. Sauté for another minute until the spices release their fragrant aroma.
5. Gently add the drained basmati rice to the pot and sauté for 2-3 minutes, carefully stirring to coat the rice with the ghee and spices without breaking the grains.
6. In a small bowl, soak the saffron strands in warm milk for 5 minutes to release their color and flavor.
7. Pour the saffron-infused milk into the pot, followed by the salt and water. Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. Once cooked, remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld. Fluff the rice gently with a fork before serving.
9. Serve the Shahi Pulao hot, garnished with additional fried onions, nuts, and dried fruits if desired.