Badami Pulao

Ingredients

• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion1, thinly sliced
  
• 🌶️Green Chili2, slit
  
• 🧈Ghee2 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🌾Basmati Rice2 cups, rinsed and soaked 20 minutes
  
• 🌶️Whole Garam Masala Spices2 tsp
  
• 🌶️Saffrona pinch, soaked in warm milk
  
• 🫙Cashews1/4 cup
  
• 🫙Almonds1/4 cup, blanched and slivered
  

Optional extras

• 🌿Fresh Cilantro2 tbsp, chopped
  

Instructions

1. 1

   Wash the basmati rice till the water runs clear and let it soak while you build the masala; drain before it goes in.

2. 2

   Warm the ghee and drop in the whole spices; the moment they sizzle and perfume the kitchen, add the onions.

3. 3

   Fry the onions till deep gold, add ginger garlic paste and green chili, then the ground spices; splash water to keep them from catching.

4. 4

   Tumble in the almonds, let it soften in the masala, then add the rice and toast it for two minutes, stirring.

5. 5

   Add hot water and salt, bring to a rolling boil, clamp the lid and steam on the lowest heat; leave it sealed ten minutes off the flame before fluffing.