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Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Basmati rice

  2. 1 3/4 cups 414ml Water

  3. 1/4 cup 59ml Oil

  4. 1 cup 62g / 2 1/5oz Onion - finely sliced (small)

  5. 6 Cloves

  6. 1 Cinnamon - (1 inch)

  7. 1 teaspoon 5ml Salt

  8. 1/2 teaspoon 2 1/2ml Cumin seeds

  9. 1/4 cup 59ml Frozen peas - boiled

  10. 6 Green food coloring - mixed with

  11. 1 teaspoon 5ml Water

  12. B

  13. 1/4 cup 15g / 1/2oz Diced tomatoes

  14. 1/4 teaspoon 1 1/3ml Red pepper

  15. Salt

  16. Garam masala

  17. 6 Red food coloring - mixed with

  18. 2 teaspoons 10ml Water

  19. C

  20. 1 Onion - thinly sliced

  21. 2 1/4 cups 533ml Ghee

  22. 1 oz 28g Almonds

  23. 1 oz 28g Cashew nuts

  24. 1 1/2 oz 42g Golden raisins

  25. 1 oz 28g Pistachio nuts

  26. 1 Ginger - (1 inch), thinly sliced

  27. 1 Green chile - optional

  28. 1 Hard boiled egg

Instructions Jump to Ingredients ↑

  1. Clean, wash, and soak rice in 1 3/4 cup water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.

  2. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.

  3. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chile. Chop egg and sprinkle with salt. Keep warm until required.

  4. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

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