Discovering the Royal Rice Dish
Ingredients
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1 cup Basmati rice & 2 cups water
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1/4 cup mixed dry fruits & mixed vegetables
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1 large onion & 1 bay leaf
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1-2 green chilies, slit & Salt to taste
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1-inch ginger & cinnamon stick
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3-4 garlic cloves, minced
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2 tablespoons ghee or vegetable oil
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4-5 whole black peppercorns & cloves
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2-3 green cardamom pods
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1/2 teaspoon cumin seeds
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1/4 teaspoon turmeric powder, saffron strands soaked in 2 tablespoons of warm milk
Preparation
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Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in water for about 20-30 minutes. This step will help to achieve fluffy and separate grains of rice.
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In a small bowl, soak the saffron strands in warm milk and set it aside.
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In a large, heavy-bottomed pot or pressure cooker, heat the ghee or vegetable oil over medium heat.
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Add the cumin seeds, bay leaf, black peppercorns, cloves, green cardamom, and cinnamon stick. Sauté for a minute or until the spices release their aroma.
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Add the sliced onions and sauté until they turn translucent.
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Stir in the chopped ginger and minced garlic, and cook for another minute.
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Add the mixed vegetables and mixed dry fruits to the pot. Sauté for 3-4 minutes until the vegetables are slightly cooked.
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Drain the soaked Basmati rice and add it to the pot. Gently stir the rice with the vegetables and spices, coating each grain with the flavors.
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Add turmeric powder and salt to the rice and vegetables. Mix well.
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Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook until it's almost done and the water is mostly absorbed. This should take about 12-15 minutes on the stovetop and 5 minutes after the first whistle if using a pressure cooker.
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Now, gently pour the saffron milk over the partially cooked rice. Do not stir vigorously to maintain the saffron's distinct color and flavor.
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Cover the pot again and let the rice cook for another 5-7 minutes on very low heat until fully cooked and all the water is absorbed.