Ingredients for 6 servings:
1. 1 tablespoon ghee
2. 125 g blanched almonds
3. 1 1/2 tablespoons ghee, extra
4. 1 onion, diced
5. 2 1/2 cups long grain rice
6. 4 cups chicken stock
7. 2 whole cloves
8. 1/4 teaspoon ground cardamom
9. 1/4 teaspoon ground cinnamon
10. 1/2 teaspoon garam masala
11. 1/2 teaspoon saffron thread
12. 1/2 cup sultana
13. 1/8 teaspoon salt
14. 1/8 teaspoon pepper
Directions:
1. Heat the ghee in a deep pan, add the almonds and fry until JUST golden. Remove from the pan and add the extra ghee.
2. Add the onion and fry until tender, add the rice and stir for 3 minutes.
3. Add the spices and allow to become fragant – stir constantly.
4. Add the stock, bring to the boil and reduce heat. Simmer covered for 15 minutes OR the liquid has been absorbed.
5. Stir in the sultanas and cook for a further 7 minutes on the lowest heat setting.
6. Stir in the almonds and serve.
