1 cup basmati rice

2 cups water

2 tablespoons Clarified Butter (see recipe on page 15)

3 green cardamom pods, bruised

2 cloves

1 cinnamon stick

2 black cardamom seeds, bruised

2 tablespoons golden raisins

¼ cup blanched almonds

¼ teaspoon salt

3 tablespoons sugar

½ teaspoon Roasted Saffron (see recipe on page 16)

1. Rinse the rice at least 3 to 4 times with water. Drain and set aside.

2. In a deep pan (with a lid), heat the butter over medium heat. Add the green cardamom pods, cloves, cinnamon stick, and black cardamom seeds. Cook for about 1 to 2 minutes.

3. Add the raisins, almonds, and salt. Stir for another minute. Add the rice and sauté for about 2 minutes. Add the sugar and the saffron; mix well.

4. Add 2 cups of water and cook, uncovered, until the water comes to a boil. Cover tightly and reduce heat to low. Cook the rice for another 8 to 12 minutes or until all the water is absorbed.

5. Remove from heat. Let stand, covered, for about 5 to 6 minutes. Serve hot. Fluff with a fork before serving.

Bruising or Pounding Spices

To bruise whole spices, use a mortar and pestle. You can even add the spices to a plastic bag and pound them lightly with a rolling pin. Lightly bruising a spice is an age-old technique in Indian cooking. It helps to release its aroma and flavor into the dish.