- 1 cup basmati or long grain rice
- 2 tablespoons ghee or butter
- 1 3/4 cup water
- 2 tablespoons milk
- 1/2 cup sugar
- 1″ piece of cinnamon stick (dalchini)
- 1/4 teaspoon of saffron threads (kaser)
- 4 whole cloves (laung)
- 1/2 teaspoon coarsely crushed cardamom seeds (ilachi)
- Pinch of salt
- 3 tablespoons sliced or crushed pistachios and almonds (pista, badam)
- 1 tablespoon raisins (kishmish)
- Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
- Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
- When the rice comes to boil, reduce the heat to low and cover.
- Let the rice cook for about 15 minutes, or until the water has evaporated.
- While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
- Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
- Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.