👨‍🍳 作り方

1. 1

   Wash the basmati rice thoroughly until the water runs clear. Soak the rice in plenty of water for at least 2 hours (or as per package instructions for Sela rice).

2. 2

   In a large pot, bring 8 cups of water to a rolling boil. Add the food coloring (or saffron soaked in milk) and salt.

3. 3

   Drain the soaked rice and add it to the boiling water. Cook until the rice is about 90-95% done (al dente). It should be cooked through but still have a slight bite.

4. 4

   Drain the rice immediately in a colander and rinse with cold water to stop the cooking process. Set aside.

5. 5

   In a heavy-bottomed pan or wok, heat the ghee over medium heat. Add the green cardamom pods and cloves and sauté for about 30 seconds until fragrant.

6. 6

   Add the sugar and optional milk to the pan. Stir until the sugar dissolves completely and forms a syrup (chashni). Be careful not to overcook the syrup, as it can crystallize.

7. 7

   Gently add the drained rice to the syrup. Mix very gently to coat the rice grains evenly with the syrup, being careful not to break the rice grains.

8. 8

   Sprinkle the optional kewra essence or orange blossom water over the rice.

9. 9

   Cover the pan tightly with a lid (you can place a cloth under the lid to trap steam). Reduce the heat to the lowest setting and let the rice steam (dum) for about 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.

10. 10

    Once cooked, gently fluff the rice with a fork. Garnish generously with slivered almonds, pistachios, and raisins.