Ingredients:
• 1 lb (455g) parma rice
• 5 tbsp ghee
• 2 onions, medium, finely chopped
• 6 cardamoms, whole
• 2” (5 cm) cinnamon stick, splintered
• 4 cloves, whole
• 1/2 tsp. garam masala
• 2 garlic cloves, chopped
• 1/8 tsp. saffron, powderedor
• 1 tsp. turmeric, ground
• 5 cups (1140 ml) yakhni stock
• salt to taste
• 2 oz (55g) sultanas
• 1 oz almonds, split, flaked, fried
• silver or gold leaf (vark)
Preparation:
Wash rice and soak for 1 hour, drain thoroughly.
Melt ghee in pan. Fry onions and spices until onions are golden.
Fry rice for 5 minutes, stirring well.
Add yakhni stock, sultanas and salt to taste, lightly cover and cook for about 20 minutes over low heat. Do not disturb during this time. The rice should absorb all the stock.
Remove from heat, uncover and let stand for a few minutes.
Optional. Mix in meat pieces from the yakhni preparation
Garnish with almonds and vark (optional)
