Ingredients
2 cups rice (I used seeraga samba though most would have used basmati)
1 cup thinly sliced onions
10-12 saffron strands (kesar, kunkuma poo)
1/2 cup plant based milk (I used coconut milk)
1 cup mixed nuts (almonds, cashews and raisins)
Unrefined salt to taste
2 bay leaves (tej patta, brinji elai)
4-5 cloves (laung, kirambu)
4-5 black pepper corns
1 small cinnamon stick
1 star anise (chakra phool, natchatira sombu)
4-5 green cardamom (elaichi, elakkai)
Method
Wash the rice in running water 2-3 timeshare
Soak for 20-30 minutes in water to get a grainy texture
In lukewarm plant based milk, add the saffron strands
Prepare this at least 30:minutes in advance and let it rest
Set aside some roasted nuts for garnish
Heat a heavy bottomed pan and add onions
Saute continuously till the onions become brown
Remove from flame and set aside
In the same heavy bottomed pan, add bay leaves, cloves, pepper corns,
cinnamon, star anise and green cardamom
Roast on low flame for 1-2 minutes till a nice aroma emanates
Remove some nuts for garnish
Drain the water from the rice and add it ti the heavy bottomed pan
Saute for a few seconds
Add saffron milk, 3 cups water and salt
Cover and cook till all the water is absorbed and the rice is cooked
Once the rice is done, remove from flame and keep the rice covered for 10 minutes
Remove the lid and fluff gently with a fork
Fold in the onions
Add the nut garnish
Serve hot
Enjoy!