Jewelled rice recipe | Gourmet Traveller

Ingredients

• 400 gm (2 cups) long-grain rice, such as basmati, rinsed well
• 80 gm (⅓ cup) ghee
• 1 large onion, finely chopped
• 1 cinnamon quill
• 1 tsp cumin seeds, dry-roasted and finely ground with a mortar and pestle
• 6 cardamom pods, bruised
• 4 cloves
• 50 gm each golden raisins and dried barberries (see note), soaked in cold water for 5 minutes
• Large pinch of saffron threads, crumbled and soaked in 60ml boiling water
• 70 gm roasted slivered almonds, coarsely chopped
• 70 gm (½ cup) coarsely chopped pistachio nuts