- 1 tsp Salt
- 1 Bay Leaf
- 1 tbsp Corn Oil
- 75 gms Sulatanas
- 4 Green Cardamom
- 6 Black Peppercorns
- 450 gms Basmati Rice
- 75 gms Unsalted Butter
- 50 gms Flaked Almonds
- 1 litre Water
- Wash the rice twice, drain and set aside in a sieve (Strainer).
- Heat the butter and oil in a medium saucepan. Lower the heat and throw in the bay leaf, peppercorns and cardamoms, and fry for about 30 seconds.
- Add the rice, salt, sulatanas (golden raisins) and flaked almonds. Stir-fry for about 1 minute, then pour in the water. Bring to the boil, then cover with a lightly fitting lid and lower the heat. Cook for 15-20 minutes.
- Turn off the heat and leave the rice to stand, still covered, for about 5 minutes before serving.
Tip: To keep each grain of rice separate, spread a wet cloth over the cooked rice vessel and cover it with a plate for 10 minutes.