Ingredients

2 cup Rice

4 cup Water

6 Tbsp Ghee

1 tsp Saffron threads (or less)

2 Tbsp Hot water

1 cup Sliced onion

1 small Cinnamon stick -splintered

4 Bay leaves

4 large Black cardamoms

1 Tbsp Cumin seed

4 Cloves

2 tsp Salt

Method

Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms, cloves and salt.

Wait 1 minute and then add the bay leaves and 1/2 the onions.

Drain the rice and reserve the water. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.

Add the water and bring to a boil. Add saffron and its water and pressure cook at 15 psi. Remove from the heat and allow the pressure to drop by itself.

(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep

Cooks Comments and Tips

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