Modur pulao

Method

1. 1 Soak the basmati rice for 30 minutes, then drain, and soak the saffron stigmas in warm milk for 20 minutes.
2. 2 Roast the almonds and hazelnuts in ghee butter for 4 minutes, then remove and set aside.
3. 3 Sauté cardamom and star anise in ghee for 40 seconds, then add rice and stir for 3 minutes.
4. 4 Pour in hot water equal to one and a half times the amount of rice; this is dry, loose-grained rice, so it requires less water than regular rice.
5. 5 Cook for 15 minutes, then sprinkle with sugar and pour saffron milk over the top without stirring.
6. 6 Let it sit for 10 minutes without opening the lid, then fluff it up and sprinkle with almonds, chestnuts, and raisins.

With an appliance

• Pressure cooker 35 min

  Replace step 5: cook under high pressure for 5 minutes, then quickly release the pressure; pour in the saffron milk when the lid is open and let it steep for another 8 minutes.