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Ingredients Jump to Instructions ↓

  1. 1 Basmati rice

  2. 90 Ghee

  3. 2 tablespoons 30ml Oil

  4. 2 Garlic - crushed

  5. 1 Onion - finely chopped

  6. 1 tablespoon 15ml Cumin seeds

  7. 1 tablespoon 15ml Coriander seeds

  8. 6 Cardamom seeds

  9. 1 Cinnamon stick

  10. 4 cups 948ml Hot water

  11. Tiny pinch saffron powder

  12. 3/4 cup 109g / 3.8oz Chopped dried apricots

  13. 1 cup 237ml Sultanas

  14. 1 cup 237ml Roasted unsalted cashews

  15. 1/2 cup 118ml Pistachio nuts

Instructions Jump to Ingredients ↑

  1. Wash rice; drain 30 minutes. Heat ghee and oil in large pan, add garlic, onion and spices, cook stirring, 1 minute. Add rice, stir until rice is coated with ghee, stir in combined water and saffron. Bring to the boil, cover with tight fitting lid, reduce heat to very low, steam 20 minutes or until water is absorbed and rice is tender. Add apricots and sultanas, cover, cook over low heat 10 minutes, stir in cashews, serve sprinkled with pistachios.

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