Serves: 4
Total Calories: 748

1/4 teaspoon saffron threads
2 tablespoons milk (any kind)
1 1/2 cups basmati rice, , sorted and washed in 3 to 4 changes of water
2 3/4 cups water
1 tablespoon Mughlai Garam Masala with Nutmeg and Mace or garam masala
2 tablespoons Dessert Masala or coarsely ground raw pistachios and almonds
2 tablespoons melted ghee or vegetable oil
1 cup shelled, raw mixed nuts (such as almonds,walnuts, cashews, peanuts, and pistachios), chopped
1/4 cup each raisins and finely chopped dried peaches, dried nectarines, and dried dates
1/2 cup each finely chopped fresh apple, pineapple, and bananas
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
3/4 teaspoon salt, or to taste
2 drops rose essence, (optional)
6 to 8 silver leaves (optional)
1/4 teaspoon ground green cardamom seeds

1. In a small bowl, soak the saffron threads in the milk at least 30 minutes. Meanwhile, in a medium bowl, soak the rice in the water, about, 30 minutes, Prepare the garam masala and dessert masala.

2. Heat 1 tablespoon ghee (or oil) in a large saucepan over medium-high heat and cook the nuts, stirring, until golden. With a slotted spatula, remove the nuts to a bowl, leaving as much of the ghee as possible behind in the pan. In the same ghee, cook all the dried fruits. Transfer to the bowl with the nuts. Then cook the fresh fruits until golden, about 1 minute, and mix into the nuts.

3. Heat the remaining 1 tablespoon ghee to the pan and cook the ginger, garlic, and garam masala, stirring, until fragrant, about 30 seconds. Add the rice with the water it was soaking in, and the salt, and bring to a boil over medium-high heat. Reduce the heat to the lowest setting, cover the pan (partially at first until the foam subsides, and then snugly), and cook until all the water has been absorbed and the rice is almost tender, 10 to 12 minutes. Do not stir the rice while it is cooking.

4. Lightly mix the fried nuts and fruits, into the cooked rice, then drizzle the saffron milk and the rose essence (if using) over the rice. Cover and cook over medium-low heat until the rice is done, 10 to 12 minutes.

5. Remove from the heat and allow the rice to rest about 5 minutes. Transfer to a serving platter, garnish with the silver leaves (if using), sprinkle the saffron, ground cardamom seeds, and dessert masala (or chopped nuts) on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 748
Calories from Fat: 520

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