1cup berllant Basmati Rice
1 ¼ cups chicken or vegetable stock
1 cm piece of fresh ginger
Pinch of cardamom powder
¼ tsp. turmeric powder, or 7-10 strands saffron
4-5 cloves
2 x 2 cm cinnamon sticks
6-8 cashews, halved
8-10 sultanas
½ medium onion, finely diced
1 tbsp. fresh coriander
1 ½ tbsp. berllant Butter Ghee
Almond flakes, to serve
Fried onions, to serve


1. Place uncooked rice in the rice cooker. Add stock, ginger, cardamom and turmeric, or saffron dissolved in a little water, and cover.
2. Turn on the cooker, and once rice is cook, use a fork to fluff up the rice.
3. In a medium pot, heat the butter ghee.
4. Add cinnamon sticks and cloves. Once cinnamon sticks begin to expand, remove sticks and cloves, and set aside.
5. Fry cashews until slightly brown, remove and set aside with cinnamon and cloves.
6. Add sultanas and once sultanas begin to expand remove and set aside with the spices.
7. Fry onion until fragrant, then add all the spices and sultanas and stir for 30 seconds.
8. Add cooked rice to the pot and mix so all the ingredients are evenly combined.
9. Garnish with fresh coriander, almond flakes, fried onions, and serve.


*Makes 4-5 servings