1-1/2 cup Basmati Rice
1/2 cup mixed nuts ( Almonds + Cashew - sliced/chopped)
generous pinch of saffron dissolved in 1/2 cup of warm milk
2 tbsp ghee
1 red onion, sliced
salt to taste
2-3 tbsp of sugar ( you can use upto 1/2 cup. I like it minimal)
1/2 tsp cardamom powder
1/4 tsp nutmeg powder
some mint leaves for garnish
In a skillet, heat 1 tbsp of ghee and saute rice until fragrant.
Along with saffron milk add 2 cups of water and salt, stir and cook until the rice is cooked.
You can add the cardamom and nutmeg towards the end of cooking rice.
Or add it along with the onions when it caramelizes.
Add the nutmeg and cardamom powder.
Meanwhile in another pan, add 1 tbsp of ghee and add the sliced onions.
Cook for 1-2 min until soft.
Add the sugar, let it caramelize for some time, till the onions turn dark reddish brown.
Make sure not to burn the onions though.
Remove with slotted spoon and set it aside.
In the same pan, toast the nuts till golden.
Mix these with the rice - serve warm garnished with mint.