Ingredients ListBasmati rice: 100 grams (approx. ½ cup, uncooked)Water: 1 litre (for boiling)Cooking oil or ghee: 2 tablespoonsOnion: 1 medium (finely chopped)Ginger: 1 teaspoon (grated)Salt: 1 teaspoon (adjust to taste)Red chilli powder: ½ teaspoonGreen chillies: 2 pieces (slit lengthwise)Capsicum: 1 small (grated or finely chopped)Turmeric powder: ¼ teaspoonGaram masala (spices): ½ teaspoonSaffron strands: 8 to 10 strands (soaked in 1 tablespoon warm milk)Cashew nuts: 10 to 12 pieces (halved)Step-by-Step InstructionsBoil the rice: Boil 1 litre of water. Add the rice. Cook until 90% done. Drain the starchy water completely. Set rice aside.Fry aromatics: Heat oil or ghee in a pan. Fry onions and ginger for 3 to 4 minutes until translucent.Build flavor: Add salt, red chilli powder, green chillies, and grated capsicum. Sauté for 3 minutes until capsicum softens.Spice the gravy: Stir in turmeric powder and garam masala. Fry for 1 minute on low heat until aromatic.Add premiums: Pour in the saffron milk. Toss in the cashew nuts. Stir well for 30 seconds.Mix and dum: Gently fold in the cooked rice. Cover with a lid. Cook on low heat for exactly 5 minutes.
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DeleteIngredients ListBasmati rice: 100 grams (approx. ½ cup, uncooked)Water: 1 litre (for boiling)Cooking oil or ghee: 2 tablespoonsOnion: 1 medium (finely chopped)Ginger: 1 teaspoon (grated)Salt: 1 teaspoon (adjust to taste)Red chilli powder: ½ teaspoonGreen chillies: 2 pieces (slit lengthwise)Capsicum: 1 small (grated or finely chopped)Turmeric powder: ¼ teaspoonGaram masala (spices): ½ teaspoonSaffron strands: 8 to 10 strands (soaked in 1 tablespoon warm milk)Cashew nuts: 10 to 12 pieces (halved)Step-by-Step InstructionsBoil the rice: Boil 1 litre of water. Add the rice. Cook until 90% done. Drain the starchy water completely. Set rice aside.Fry aromatics: Heat oil or ghee in a pan. Fry onions and ginger for 3 to 4 minutes until translucent.Build flavor: Add salt, red chilli powder, green chillies, and grated capsicum. Sauté for 3 minutes until capsicum softens.Spice the gravy: Stir in turmeric powder and garam masala. Fry for 1 minute on low heat until aromatic.Add premiums: Pour in the saffron milk. Toss in the cashew nuts. Stir well for 30 seconds.Mix and dum: Gently fold in the cooked rice. Cover with a lid. Cook on low heat for exactly 5 minutes.
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