Saffron Basmati Pulao with Nuts, Dates and Fried Onion

What you need

• 200 g (1 cup) basmati rice
• 60 ml (1/4 cup) whole milk
• 1 pinch saffron threads, a generous pinch
• 3 tbsp ghee
• 1 onion, thinly sliced
• 1 bay leaf
• 1 cinnamon stick, about 3 cm (1 in)
• 4 green cardamom pods, lightly crushed
• 3 cloves
• 2 tbsp cashews, halved
• 2 tbsp almonds, roughly chopped
• 1 tbsp pistachios, roughly chopped
• 2 tbsp raisins
• 4 pitted dried dates, chopped
• 1/2 tsp salt

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of water until it runs nearly clear. Soak in cold water for 30 min, then drain well.

2. 2

   Warm the milk until hot but not boiling, crumble in the saffron and leave to steep.

3. 3

   Melt 1 tbsp of the ghee in a heavy pot over medium heat. Fry the onion, stirring often, until deep golden, 10-12 min. Lift it out onto a plate.

4. 4

   Add 1 tbsp of ghee to the same pot. Fry the cashews and almonds for 1-2 min until pale gold, then add the pistachios, raisins and dates for 30 seconds. Lift out and set aside with the onion.

5. 5

   Add the last tbsp of ghee, then the bay leaf, cinnamon, cardamom and cloves. Fry for 20-30 seconds until fragrant.

6. 6

   Add the drained rice and stir gently for 1 min to coat the grains in ghee.

7. 7

   Pour in the saffron milk and 300 ml (1 1/4 cups) water, and add the salt. Bring to a boil, stirring once.

8. 8

   Reduce the heat to the lowest setting, cover tightly and cook until the liquid is absorbed and the rice is tender, 12-15 min.

9. 9

   Take the pot off the heat and leave it covered for 5 min.

10. 10

    Fluff the rice with a fork, fold in half of the cashews, almonds, pistachios, raisins, dates and fried onion, and scatter the rest on top. Serve warm.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.