Serves: 4
Total Calories: 141

1 1/4 cups basmati rice, , sorted and washed in 3 or 4 changes of water
2 1/4 cups water
1/2 cup , sliced or slivered raw almonds
1/2 teaspoon saffron threads
1/4 cup warm milk (any kind)
1 tablespoon melted ghee or vegetable oil
1 tablespoon peeled minced fresh ginger
1/2 teaspoon black cumin seeds (or 1 teaspoon cumin seeds)
6 green cardamom pods, shelled and ground
1/2 teaspoon freshly ground black pepper, or to taste
1 teaspoon salt, or to taste
1/4 teaspoon Garam Masala
2 tablespoons shelled, raw pistachios, thinly sliced

1. In a medium bowl, soak the rice in the water, about 30 minutes. Put the almonds in a small skillet and roast, stirring and shaking the skillet, over medium heat until a few shades darker, about 1 minute. Reserve for garnish. Soak the saffron in the milk about 15 minutes.

2. Heat the ghee (or oil) in a large nonstick saucepan over medium-high heat and sauté the ginger, cumin, cardamom, and black pepper, about 1 minute. Add the rice with the water it was soaking in. Mix in the salt and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 8 to 10 minutes.

3. Uncover the pan, sprinkle the saffron milk over the rice, then cover the pan and cook another 5 minutes to blend the flavors. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, lightly mix in the garam masala, then scatter the roasted almonds and the pistachios 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: 141
Calories from Fat: 108

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