Serves: 4
Total Calories: 6,530

1 1/2 teaspoons Mughlai Garam Masala with Nutmeg and Mace or garam masala
1/4 teaspoon saffron threads
1/2 cup light cream, half and half, or whole milk
1 1/2 cups Crispy Fried Onions (1/2 recipe)
1/4 cup Crispy Fried Fresh Ginger (1/4 recipe)
2 tablespoons peanut oil
2 cups coarsely chopped mixed nuts, such as almonds, pistachios, walnuts, peanuts, cashews, and pine nuts
1/4 cup raisins
1 1/4 cups basmati rice, , sorted and washed in 3 or 4 changes of water
2 1/4 cups water
1 teaspoon salt, or to taste
1 teaspoon coarsely ground green cardamom seeds

1. Prepare the garam masala. Soak the saffron in the cream or milk about 30 minutes. Meanwhile, prepare the fried onions and ginger.

2. Heat 1 tablespoon oil in a large nonstick saucepan over medium heat and cook the nuts and the raisins, stirring, until the nuts are golden, 2 to 3 minutes. Transfer to a bowl. In the same pan, heat the remaining 1 tablespoon oil over medium-high heat and add the garam masala it should sizzle upon contact with the hot oil. Quickly add the rice and cook over high heat, stirring carefully by shaking the pan, until lightly golden, 3 to 5 minutes.

3. Add the water and salt and bring to a boil over high heat. Reduce the heat to low, cover the pan (partially at first until the foam subsides, and then snugly), and cook until most of the water has been absorbed but the rice is not yet fully cooked, about 10 minutes.

4. Preheat the oven to 350°F. To assemble the biryani, lightly grease the bottom of a clear oven-safe dish with some ghee (or butter or oil) and spread half the rice in the dish. Layer the roasted nuts and raisins over the rice, then spread the remaining half of the rice over the nuts.

5. Drizzle the saffron cream over the rice, garnish with the fried onions and ginger, and cover well with aluminum foil. Bake the rice until the grains are soft and the flavors well-blended, about 30 minutes. Remove from the oven, fluff the top of the rice lightly with a fork, making sure that some of the nuts are visible, sprinkle the cardamom seeds on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 6,530
Calories from Fat: 6,226

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