Authentic Recipes

Preparation Time : 30-35 mins
Cooking Time : 40-45 mins
Servings : 4

Ingredients:
Basmati rice - 1 1/2 cups
Saffron (kesar) - 5-6
Onions - 2 medium
Oil - to deep fry
Black cardamoms - 3
Bay leaves - 2
Cloves - 3
Cinnamon - 2 one inch stalk
Dry ginger powder (soonth) - 1/2 teaspoon
Fennel seeds (saunf)     1 teaspoon
Asafoetida - 1/4 teaspoon
Salt to taste
Ghee - 3 tablespoons
Cumin seeds - 1 teaspoon
Green cardamoms - 3-4

Method:

• Wash and soak rice in three cups of water for half an hour. Drain, discard water and keep aside.
• Mix saffron in two teaspoons of water and keep aside. Peel, wash and slice onions. 
• Heat sufficient oil in a kadai and deep-fry the onions till golden and crisp. Drain onto an absorbent paper.
• Heat four and a half cups of water, add black cardamoms, bay leaves, cloves, cinnamon, ginger powder, fennel seeds, asafoetida powder and salt and bring to a boil.
• Reduce heat and simmer on low heat for fifteen to twenty minutes or till reduced to three cups of stock.
• Remove from heat and drain the stock. Discard the spices.
• Heat ghee in a vessel, add cumin seeds and green cardamoms.
• When the cumin seeds change colour, add soaked rice and the drained stock.
• Bring to a boil, reduce heat and cover and cook till the rice is almost done.
• Sprinkle saffron and the fried onions over the rice and cook on dum for another ten minutes.
• Serve hot.