Festive Christmas Pulao

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2.In a small bowl, soak the saffron threads in 2 tablespoons of warm water or milk to release their color and flavor. Set aside.

3.In a large pot, heat the ghee over medium heat. Add the sliced onions and sauté until golden brown, about 8-10 minutes. Remove half of the onions and set aside for garnishing later.

4.To the remaining onions in the pot, add cumin seeds and sauté for 30 seconds until fragrant. Then add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Stir well and cook for another minute.

5.Add the soaked and drained basmati rice to the pot, stirring gently to coat the rice with the spices. Cook for about 2 minutes, allowing the rice to toast slightly.

6.Pour in the 4 cups of water and the saffron mixture. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and all the water is absorbed. Fluff the rice gently with a fork when done.

7.While the rice is cooking, in a small pan, lightly toast the mixed nuts over low heat for about 3-4 minutes until golden and fragrant. Be careful not to burn them. Add the dried fruits to the pan and stir for another minute to warm them through.

8.Once the rice is ready, gently fold in the toasted nuts and dried fruits. Adjust seasoning if necessary.

9.Transfer the pulao to a serving dish, garnishing with the reserved fried onions, fresh cilantro, and mint leaves. Serve warm.