ghee 4 tablespoons
nutmeg powder 1/4 teaspoon
green cardamom powder 1/2 teaspoon
basmati rice 2 cups
saffron (kesar) a pinch a pinch
sugar 1/2 cup
milk 1/4 cup
1. Wash rice twice and soak in just enough water to cover it for half an hour. Drain. Heat ghee in a deep pan and gently fry almonds, cashewnuts and raisins. Drain and keep aside. When cool, slice almonds thinly and halve cashewnuts. In the same pan add rice and sauté gently for two to three minutes. Add nutmeg powder and green cardamom powder.
2. Boil milk and sugar adding saffron. Add to rice with three and a half cups of hot water. Add raisins. Stir once. Cover and cook on low heat till done. Allow standing time of five minutes. Garnish with almonds and cashewnuts. Serve hot.