17 December 2012,01:41 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
35 minutes

Preparation Method :

  • In a bowl soak the rice in 3 cups of water with the whole spices for about 20-30 minutes. Drain the rice and whole spices, reserve the water. Set aside.
  • Heat little butter with the oil in a frying pan and fry the nuts until golden. Remove with a slotted spoon and set aside on kitchen paper to drain.
  • Heat the remaining butter in a heavy-based saucepan over a medium heat and add the cumin seeds from the whole spices.
  • When the seeds begin to sizzle, add the ginger, salt and pepper. Fry for 20-30 seconds.
  • Add in the drained rice and whole spice mixture. Stir in the yogurt and reserved water, then bring to the boil.
  • Partially cover and simmer for about 10-12 minutes or until the rice grains are soft. Remove the lid and spread the nuts over the rice.
  • Drizzle with saffron milk, replace the lid and rest for 10-15 minutes before serving.
  • Fluff up the rice with a fork to separate the grains and transfer to a serving dish.
  • Serve with chicken or lamb dish.


  • 250 grams basmati rice, washed
  • 2 tablespoon unsalted butter
  • 1 teaspoon Cooking oil
  • ½ teaspoon cumin seeds
  • 1 inch piece of ginger, grated
  • 2 tablespoons natural yogurt
  • 1 teaspoon saffron threads, soaked in 2 tablespoons warm milk
  • 10-12 almonds
  • 10-12 unsalted cashews
  • Salt and freshly ground black pepper, to taste

Whole Spices

  • 1-2 bay leaves
  • 4 cardamom pods, crushed
  • 3 inch cinnamon stick

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