by Rehana Tue Feb 10, 2015 8:39 am
500 gm basmati rice
3 gm saffron
1-2 gm garam masala (whole)
Handful of fresh coriander (unchopped)
4 large onion (finely chopped)
1-2 gm sugar
50 gm milk powder
Oil/ghee for cooking and greasing
Wash the rice and keep it soaked in water for about 10 to 15 minutes. Drain and keep aside.
Boil two to three cups of water and add garam masala and coriander to it.
When you get the desired aroma, add rice and salt and bring it to a boil.
When the rice is almost cooked, discard the water and keep aside.
In a separate kadhai, fry the onions till they are crispy. Add some sugar to it. Drain and keep aside.
Take a another container and grease the base and sides with oil or ghee.
Add a layer of rice followed by a layer of onion. Repeat with the remaining rice.
In the meantime, boil one cup water and mix the milk powder without forming any lumps.
Add saffron and stir well till you get the desired colour.
Pour this above the rice and pour some refined oil above the rice.
Cover the lid with an aluminium foil so that the heat does not escape.
Simmer and cook for about 10 to 15 minutes.
Switch off the flame and wait for another 10 to 15 minutes.
Remove the aluminium foil and slowly mix the rice. Serve hot.
Photograph: nadja robot/Creative Commons