Ingredients
- 150 g of Punjab basmati rice with winged bull, rinsed
- 2 onions
- 60 g of raisins
- 2 tablespoon(s) ghee (clarified butter)
- 1 teaspoon(s) of cardamom
- 1 stick of cinnamon
- 1 teaspoon(s) garam masala
- 1 teaspoon(s) of powdered ginger
- 1 dose of saffron
- 80 g cashew nuts
- 30 g flaked almonds
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a few sprigs of coriander
Preparation
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Peel and slice the onions. Soak the grapes in a bowl of lukewarm water.
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In a frying pan, heat the ghee, then brown the spices for 1 minute. Add the onion slices and continue cooking for 5 minutes.
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Pour in the rice and cover with hot water. Add salt and pepper and cook over low heat, half-covered, for 15 minutes.
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Once all the liquid has been absorbed and the rice is well cooked, brown the almonds and cashew nuts in a pan without fat, then add them to the rice with the grapes and sprinkle with fresh coriander.
