Hands down, Indians do the best things to rice. If the rice is good, I’d happily stand at the pot eating it and not bother with the rest of the meal at all.
You can serve this on the side of meat/vegetarian dishes, or you can toss meat through it. Occasionally I’ve added marinated BBQed kebab chunks left over from another meal.
Basmati rice measured to 450 ml
600 ml chicken stock or salted water
1 large onion, finely sliced
2-4 cloves garlic, peeled and finely chopped
8 whole cloves
8 cardamoms, the top of each split open
2 cinnamon sticks, each c. 2” long, broken nup
8 whole pepper corns
1 teasp turmeric
30g dried sultanas
30g flaked almonds
Wash the rice under running water until it runs clear, then soak in water for 30 minutes and then drain for 30 minutes.
Melt the ghee in a saucepan over a medium heat and fry the onion until soft, but not yet browning. Add the garlic and spices less the turmeric, and stir until onions are golden brown. Add the rice and turmeric. The idea now is to make sure the rice grains are coated in the ghee, this takes a couple of minutes, stirring vigilantly. Add the stock, bring to the boil and then simmer on as low heat as possible for about 12 minutes. Remove from the heat and let sit for another 10 minutes or so. This is such a nice thing to be able to do to the rice as it frees up hotplates to do other things with while it happily sits. It will stay warm and happy off the heat for half an hour if you need that much time.
Melt the butter over a low heat and fry the sultanas until they change colour and swell. Put on a plate and then fry the almonds until a little browned. Remove. Mix the sultanas and almonds into the rice. For looks you pile all this onto a warmed serving plate, leaving a few of the almonds and sultanas to sprinkle on top as a garnish. I quite like to leave it all in the saucepan, serve the rice from there and then I can put the lid back on and keep it warm until people ask for more…which will be very, very soon.