INGREDIENTS

  • 250 gm Arete basmati rice
  • 6 tablespoon vegetable oil
  • 6 green cardamom pods
  • 2 cinnamon sticks
  • 10 cloves
  • 2 bay leaves
  • 1 thinly sliced onion
  • 125 gm sliced white mushrooms
  • 2 cloves of garlic finely chopped
  • ½ tablespoon salt
  • 500 ml water
  • Small pinch of saffron
  • 2-3 tablespoon flaked almonds (optional)

Directions

  • Rinse Arete basmati rice in cold water, make sure that the water runs clear. Set the water aside in a sieve. Allow as much water to drain off as possible.
  • Take a large pan and heat half the oil along with the cinnamon sticks, cardamom pods, cloves and bay leaves. Stir for one minute.
  • Add half of the sliced onion, cook for 5 minutes. Add the mushrooms and garlic and fry for another 10 minutes.
  • Add the rice and salt, stir until the rice is coated well in the oil. Then pour in the water and bring it to boil.
  • Most of the water will evaporate after 4-5 minutes. Add the saffron strands with continuous stirring and cover. Reduce the heat to lowest possible setting. Let it cook for around 12-15 minutes or until the rice is tender.
  • Take another pan and fry the other half of the oil in it along with the remaining onion slices until they turn golden brown. Remove the onions from the pan and drain on kitchen paper.
  • Serve by scattering the fired onion over the top of pilau along with flaked almonds (optional).