Back to 6 servings 1.5 cups basmati or sella rice, rinsed until the water runs clear, soaked at least 30 minutes, then drained 8 cups water, for boiling the rice 0.5 teaspoon kosher salt 0.125 teaspoon saffron threads or yellow/orange food color, optional; saffron soaked in a little warm water gives the best color 6 green cardamom pods, lightly cracked 6 whole cloves 0.25 cup ghee or neutral oil, divided 0.75 cup granulated sugar 0.5 cup raisins 0.5 cup sliced almonds or pistachios, more for garnish 0.25 teaspoon kewra essence (screwpine), optional
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1 Step 1: Bring the 8 cups of water to a rolling boil in a large pot with the salt and food color, if using. Add the drained rice and boil until just cooked through but still firm, about 6 to 8 minutes. Drain well and set aside.2 Step 2: Return the empty pot to medium heat with 2 tablespoons of the ghee. Fry the cardamom and cloves for about 1 minute until fragrant.3 Step 3: Gently fold in the cooked rice with the sugar, raisins, nuts and kewra essence, if using, along with the saffron water if you are using it. Stir carefully so the grains stay whole.4 Step 4: Drizzle the remaining ghee over the top, cover tightly with a lid, and reduce the heat to low. Steam for 30 minutes without lifting the lid.5 Step 5: Remove from the heat, gently fluff the rice with a fork, and serve warm, garnished with extra nuts and raisins.getsaucepan.com/r/81a02a26-3cd2-52f0-b48b-2a4cb84bddd7
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