Serves 5
3½ cups long grain white basmati rice
4 tablespoons unsalted butter
1 tablespoon Ginger Garlic Paste (blend ¼ cup ginger with ¼ cup garlic)
6 whole green cardamom pods, crushed
3 cloves
1 cinnamon stick
2 star anise
½ cup raisins
½ cup cashews
½ teaspoon ground turmeric
4 cups of good quality vegetable broth
1. Wash the rice by gently rubbing it with your fingers in a bowl filled with water.
When the water becomes cloudy, drain the water and keep repeating the process
until the water is clear. Drain and set the rice aside.
2. Heat the butter in a large sauce pan over medium heat. Add the ginger garlic paste, cardamom, cloves, cinnamon, star anise and sauté until fragrant, about 3 minutes. Add the raisins and cashews and cook until raisins are golden. Add the washed rice and turmeric.
3. Sauté until the grains turn a little whitish in color, about 3 minutes. Pour in the chicken stock and gently stir for 30 seconds. Reduce the heat to low, cover with a tight fitting lid, and cook without stirring, for 20 minutes, or until all the broth is absorbed and the grains are tender and fluffy.
4. Remove the rice from the heat. Discard the bay leaves and gently fluff the rice with a fork. Serve warm.