Summary

Ingredients

• 2 medium onion (s)
• 2 cloves garlic
• 1 piece (s) ginger, fresh, small
• 2 tablespoon clarified butter
• 100 g cashew nuts
• 500 g basmati
• 75 g raisins
• 0.5 teaspoon ½ clove powder
• 0.5 teaspoon ½ cardamom
• 1 teaspoon spice mix (Garam Masala)
• salt
• 1 sachet saffron powder (0. g), possibly
• some coriander green, possibly
• 1 liter water

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Instructions

1. Peel the onion, garlic and ginger. Chop everything very finely.
2. Heat the clarified butter in a saucepan. Roast the cashew nuts in it. Add onions, garlic, ginger, rice and raisins and sauté briefly. Season with cloves, cardamom, garam masala and 1 teaspoon salt. Deglaze with a good 1 liter of water, bring to the boil and cover and leave to swell over low heat for 18-20 minutes.
3. Dissolve the saffron in 100 ml of hot water. Loosen up the finished rice with a fork and drizzle the saffron water over it. Garnish with coriander leaves.