Creamy Milk Biryani Rice

1Rinse the basmati rice (2 cups) under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2In a large pot, heat the ghee or butter (2 tablespoons) over medium heat. Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds.

3Add the sliced onions and sauté until they turn golden brown.

4Stir in the ginger-garlic paste (1 teaspoon) and green chilies (2), cooking for another minute until fragrant.

5Add the turmeric powder (1 teaspoon), coriander powder (1 teaspoon), and garam masala (1 teaspoon), stirring well to combine.

6Pour in the milk (4 cups) and bring the mixture to a gentle simmer. Add salt to taste.

7Once the milk (4 cups) is simmering, add the drained basmati rice (2 cups). Stir gently to combine, ensuring the rice is evenly distributed.

8Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for about 20-25 minutes, or until the rice is tender and has absorbed the milk (4 cups).

9Remove from heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.

10Fluff the rice with a fork and garnish with fresh cilantro and sliced almonds before serving.