Picture Courtesy: http://pepperchilliandvanilla.blogspot.in
INGREDIENTS (240 ml cup used)
- Rice (preferably Basmati) – 1 ½ cups, soaked for 30 minutes
- Almonds – 10 to 15, cuts into slivers
- Cashew nuts – 10 to 15, cuts into slivers
- Raisins – 1 tablespoon, soaked in warm water for 10 minutes.
- Bay leaf – 1, large
- Black peppercorns – 5 to 6
- Whole garam masala – 1 teaspoon
- Sugar – 1 tablespoon
- Salt – to taste
- Ghee – 2 tablespoons
- Saffron – a pinch, dissolved in 2 tablespoons of milk
METHOD OF PREPARATION:
- Drain the rice and add one teaspoon of ghee, sugar, and salt to the rice. Mix well so that the rice gets coated with ghee.
- Pressure cook or boil the rice in an open vessel, ensuring that the rice remains fluffy and does not get overcooked.
- In a wok heat the remaining ghee and add the bay leaf, whole garam masala, black peppercorns, and cumin seeds.
- Once the ghee gives off a smell of roasted spices, lower the flame and add the almonds, cashew nuts, and raisins.
- Fry the dry fruits on low flame for 2 minutes.
- Add the cooked rice to the dry fruits and gently mix the ingredients together.
- Pour the saffron dissolved in milk over the rice and mix them well.
- Turn heat off and remove to a serving bowl.
- Serve with any curry of your choice or by itself.
- Rice is a primary source of carbohydrate with a substantial of protein.
- Almonds are a rich source of nutrients like vitamin E, vitamin B-complex, potassium, iron, calcium, magnesium, manganese, zinc, copper, and other beneficial compounds.
- Cashews are a rich source of zinc, selenium, vitamin B-complex and copper.
- Raisins prevent tooth decay and oral problems. They are also useful in promoting healthy bones.
- Saffron has many medicinal properties; It is antiseptic, antidepressant, antioxidant, digestive, and anticonvulsant in nature. Saffron is also a good source of many minerals.