Joha Rice Pulao with Whole Spices

Method

1. 01

   Heat ghee in a heavy pot. Fry cashews (if using) until golden, remove and set aside.

2. 02

   Add bay leaf, cardamom, cinnamon, and cloves. Let sizzle 30 seconds until fragrant.

3. 03

   Add cumin seeds and onion. Cook on medium heat for 8–10 minutes until onion is golden and beginning to caramelise.

4. 04

   Add drained Joha rice. Stir gently for 2 minutes to coat each grain in the spiced ghee.

5. 05

   Add warm water and salt. Bring to a boil, then reduce to the lowest heat. Cover tightly and cook 16–18 minutes.

6. 06

   Turn off heat. Let rest covered for 5 minutes. Fluff with a fork, garnish with cashews.