Basmati Pilaf with Almonds & Raisins

Method

1. 1

   Rinse and soak

   Wash the rice until the water runs clear and soak for 20 minutes. Drain well.

2. 2

   Toast the almonds

   Melt 1 tbsp ghee in a pot over medium heat and toast the almonds until golden, about 2 minutes. Remove and set aside, leaving the ghee in the pot.

3. 3

   Cook the onion and spices

   Add the remaining ghee, cardamom and cinnamon to the pot, and sauté 30 seconds. Add the onion and cook 5–6 minutes until soft and golden.

4. 4

   Add rice and liquid

   Stir in the drained rice for a minute to coat it, then add the water or stock and salt. Bring to a boil.

5. 5

   Simmer

   Cover, reduce heat to low, and cook undisturbed for 12 minutes.

6. 6

   Finish

   Remove from heat, rest covered for 8 minutes, then fold in the raisins and toasted almonds before fluffing and serving.