Mitha Bhaat

Wash the basmati rice thoroughly and soak in cold water for 20 minutes. Drain and set aside.

Dissolve saffron strands in 2 tablespoons of warm milk and set aside to bloom for 10 minutes.

Heat ghee in a heavy-bottomed pan over medium heat. Add cardamom pods, cloves, and cinnamon stick. Fry for 30 seconds until fragrant.

Add cashews and almonds. Fry for 1–2 minutes until lightly golden. Add raisins and fry for 30 seconds until they plump up. Remove the dry fruits with a slotted spoon and set aside.

In the same ghee, add the drained rice and gently stir-fry for 2–3 minutes until the grains are coated with ghee and turn slightly translucent.

Add 500 ml of water and bring to a boil. Reduce heat to low, cover, and cook for 10–12 minutes until the rice is almost done and most water is absorbed.

Add sugar and stir gently. The sugar will release moisture — continue cooking uncovered on low heat for 3–4 minutes, stirring carefully.

Drizzle the saffron milk over the rice and fold in gently.

Cover and cook on the lowest heat for 3–4 more minutes until the rice is fully cooked and the sugar is absorbed.

Garnish with the fried cashews, almonds, and raisins. Serve warm.