Ingredients
- 250g basmati rice
- 50 g whole almonds
- 1 tablespoon(s) cooking oil
- 30g butter
- 3 edible dried rose buds
- 1 stick of cinnamon
- 1 teaspoon(s) of coriander seeds
- 4 cardamom pods
- 3 cloves
Preparation
-
Pour the rice into a bowl to measure its volume. Count one and a half times the volume of rice in water. Roughly chop the almonds or leave them whole depending on your taste.
-
Heat the butter and oil in a saucepan over low heat with the almonds, cinnamon, coriander seeds, cardamom and cloves. Add the rice, mix and cook for another 3 minutes, stirring. Add the water, mix and cover with a lid wrapped in a cloth. This technique ensures that steam does not escape during cooking.
-
Cook for 20 minutes, then turn off the heat and let sit for at least 10 minutes without removing the lid. Fluff with a fork, then mix with the stripped rosebuds. Serve the rice hot or warm, alone or as a side dish.
