Royal Kashmiri Saffron Basmati Ghee Rice

Fragrant, premium long-grain Basmati rice cooked gently in pure A2 Desi Cow ghee, layered with saffron-infused milk and caramelized cashews.

Serves 4 · Time: 25 mins

Ingredients

• 2 cups premium aged Basmati rice
• 3 tbsp Thaaro Pure Bilona Desi Cow A2 Ghee
• 10-15 strands of Kashmiri Saffron, soaked in 2 tbsp warm milk
• 1 piece cinnamon stick, 3 green cardamoms, 2 cloves, 1 bay leaf
• 1/2 cup cashew nuts and golden raisins
• 3.5 cups warm water
• Pink Himalayan salt to taste

Method

1. Wash the rice gently under running water until the water runs clear. Soak for 20-30 minutes.
2. In a deep, heavy-bottomed pot, heat 1.5 tbsp of Ghee. Fry the cashews and raisins until golden. Drain and set aside.
3. In the remaining ghee, add all the whole spices (cinnamon, cardamoms, cloves, bay leaf). Sauté for 30 seconds until aromatic.
4. Drain the soaked rice completely and add to the pot. Sauté the rice very gently for 2 minutes to coat every grain in warm ghee.
5. Add warm water and salt. Bring to a vigorous boil, then reduce heat to lowest, cover tightly, and cook for 10-12 minutes.
6. Remove the lid, drizzle the remaining ghee and the golden saffron-infused milk evenly over the rice.
7. Cover and let it rest off the heat for 5 minutes. Fluff gently with a fork and garnish with the fried nuts before serving.

Tips

• Sautéing the dry rice in ghee before boiling hardens the starch exterior, ensuring fluffy, separated grains.