• 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)
  1. 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.
  2. Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
  3. When the rice comes to boil, reduce the heat to low and cover.
  4. Let the rice cook for about 15 minutes, or until the water has evaporated.
  5. 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.
  6. Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
  7. 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.