2. Wash and soak rice in 3 c water (opt) 3. Heat ghee and fry onions. Remove and keep aside 4. Add cinnamon, cumin seeds, cardamoms, and cloves and salt. Wait 1 minut add the bay leaves and 1/2 the onions. Brain the rice, keep water aside. 5. Add the rice grains and stir for 4 - 5 minutes till all the water evaporates and the grains of rice are coated with oil. 6. Add the water and bring to boil. Add saffron and its water and pressure cook by bringing the pressure to 15 lb. 7. Remove from fire and allow pressure to drop by itself.

Amount Measure Ingredient 1 thinly sliced onion 2 1/4 cup ghee 1 oz almonds

1 oz cashew nuts

1 1/2 oz golden raisins 1 oz pistachio nuts

1 inch

1 green chili

1 hard boiled egg

ginger thinly sliced

1. Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking. 2. heat oil and fry the onions, add whole spices. Fry 1 minute. Add rice fry for 2/3 minute to coat the rice grains with oil. Add the water which th rice was soaking in. Pressure cook- build up the pressure to 15 lb. And let drop Or cook in pan bringing to full boil then down to a simmer and cook 20 minutes till rice is done. 3. Divide rice in three parts. Thoroughly mix A with one part and B with another. Leave last part plain. Keep rice separate and warm in the oven. 4. Meanwhile fry the onion till it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle salt. Keep warm till required. 5. To serve, place onions and nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.