Kesarya Pulao

Kesarya Pulao - A recipe adapted from Sanjeev Kapoor cookbook, is a rich preparation with very little spices and masala, so it wins over my father-in-law hands down on any day.

Ingredients
Basmati rice 1 1/2 cups
Almonds 10-12
Cashewnuts 10-12
Raisins 10-15
Saffron (kesar) 1/4 teaspoon
Milk 1/4 cup
Ghee 3 tablespoons
Cloves 2
Cinnamon 1 inch stick
Salt to taste


Method
Clean, wash and soak rice in three cups of water for fifteen minutes.
Drain and keep aside. Slit almonds and cashews into two.
Wash and soak raisins in one-fourth cup of water for ten to fifteen minutes, drain and keep aside.
Soak saffron in one-fourth cup of warm milk and keep aside.
Heat ghee in a thick-bottomed pan, add clove and cinnamon and allow to crackle.
Add the slit almonds and cashewnuts and fry on low heat for two minutes.
Add the drained rice and continue to fry for another two minutes.
Add raisins, saffron milk, salt and two and a half cups of water and bring to a boil.
Cover and simmer on low heat till rice is done and Serve hot.
Any gravy / fry item could be served as accompaniment - Potato / taro / Stuffed Ladies Finger.