Cooking Steps

1. 

   Step1:Wash Indian rice and soak in water for about 20 minutes. Slice the shallots and fry them. Heat 1 / 2 cup of milk and add a pinch of saffron to soak for 20 minutes. Another big spoonful of butter in the pot. Stir the cashew nuts. Take them out for use. Then put the raisins in the pot over medium and low heat for a while. Take them out for standby.

2. 

   Step2:Boil half a pot of water. Add salt, cinnamon leaves, cloves and cardamom seeds to the water.

3. 

   Step3:Drain the rice grains and put them into the fragrant water and boil for 810 minutes. Turn the medium heat for 35 minutes until the rice grains are 78 minutes cooked. When the rice grains are rubbed by hand, they are easy to break. But they are soft.

4. 

   Step4:Drain the cooked rice and set aside.

5. 

   Step5:Add the remaining butter to the pan and stir the pepper and cumin

6. 

   Step6:Pour in rice and stir well. Pour in milk and saffron. Cover and simmer for a while. Try the taste. If it's not salty enough, you can add some salt to taste it.

7. 

   Step7:Add in the peas and mix well. Add in the raisins before turning off the heat. Cashews and pomegranates can be sprinkled on the surface before eating.

8. 

   Step8:Finally mixed with shallot crisp