Ingredients
Scale
- 1.5 cups high-quality Basmati rice
- 2 tablespoons ghee (clarified butter) or unsalted butter (or a neutral oil like canola for a dairy-free version)
- 4–5 green cardamom pods, lightly bruised
- 1 cinnamon stick (2-inch piece)
- 3–4 whole cloves
- 1/4 cup slivered almonds
- 1/4 cup unsalted pistachios, roughly chopped or slivered
- 1/4 cup golden raisins
- 1/4 cup dried apricots, diced
- 1/4 cup dried dates, pitted and chopped
- 3/4 cup to 1 cup granulated sugar (adjust to your preferred sweetness)
- 2.5 cups water (or a mix of water and milk for richer flavor)
- Pinch of saffron strands (about 1/4 teaspoon) soaked in 2 tablespoons warm milk or water
- Optional: 1 teaspoon rose water or orange blossom water (add at the end)
- Extra toasted nuts and dried fruits for garnish
Instructions
- Prepare the Rice: Rinse the Basmati rice thoroughly in several changes of cold water until the water runs clear. This removes excess starch and helps keep the grains separate. Soak the rinsed rice in fresh cold water for at least 30 minutes. After soaking, drain the rice completely in a fine-mesh sieve.
- Toast Some Nuts (for Garnish & Initial Flavor): In a heavy-bottomed pot or Dutch oven, melt 1 tablespoon of the ghee (or butter/oil) over medium-low heat. Add half of the slivered almonds and half of the pistachios. Sauté for 2-3 minutes, stirring constantly, until they are lightly golden and fragrant. Remove them with a slotted spoon and set aside for garnish. Be careful not to burn them.
- Sauté Aromatics: To the same pot, add the remaining 1 tablespoon of ghee. Once melted, add the bruised cardamom pods, cinnamon stick, and whole cloves. Sauté for about 1 minute until fragrant.
- Add Rice and Remaining Nuts/Fruits: Add the drained soaked rice to the pot. Gently stir for 1-2 minutes to coat the grains with ghee and toast them lightly. Then, add the remaining (untoasted) almonds and pistachios, along with the golden raisins, diced apricots, and chopped dates. Stir gently to combine.
- Dissolve Sugar & Add Liquid: Pour in the 2.5 cups of water (or water/milk mixture) and add the sugar. Stir gently until the sugar is dissolved.
- Add Saffron & Bring to a Boil: Pour the saffron-infused milk (or water) over the rice. Bring the mixture to a gentle boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to the lowest possible setting. Cover the pot tightly with a lid (if your lid isn’t tight, you can place a clean kitchen towel between the pot and lid, ensuring the towel edges are away from the flame or heat source). Let the rice cook undisturbed for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
- Rest: Once cooked, turn off the heat and let the rice stand, covered, for another 10 minutes. This allows the grains to firm up and finish steaming.
- Fluff and Serve: Gently fluff the rice with a fork. If using, stir in the rose water or orange blossom water. Transfer the sweet rice to a serving platter. Garnish generously with the toasted nuts you set aside earlier, and if desired, some extra dried fruits or edible rose petals. Serve warm.
Nutrition
- Serving Size: one normal portion
- Calories: 380-450