BADAM PULLAO
1/2 cup ghee (I use peanut oil)
2 ounces (about 40) almonds, blanched (I sliver them, too)
1/4 cup fresh coconut, finely chopped (unsweetened dessicated works, too)
1/4 cup pistachio nuts
1/4 cup raisins
3/4 teaspoon (1/4 inch) gingerroot, minced
2 bay leaves
6 cardamoms, crushed
4 whole cloves
1/4 teaspoon saffron threads soaked in 1 tablespoon warm water
1 1/4 teaspoons ground nutmeg
3/4 teaspoon ground mace
2 green chilies, seeded (I've used dried red chilies and even crushed red pepper)
2 1/2 tablespoons chopped coriander leaves (cilantro)
2 cups basmati rice, washed and drained
2 teaspoons salt
2 teaspoons sugar
3 cups thin coconut milk
Heat ghee is a large skillet and fry almonds, coconut, and pistachio nuts for one minute. Add raisins, gingerroot, bay leaves, cardamom, cloves, saffron with its soaking water, nutmeg, mace, chilies, and coriander leaves and cook for a few seconds, stirring. Add rice, salt, sugar, and coconut milk and boil for 3 minutes over medium heat (I add rice and cook till it changes from translucent to milky and then add the salt, sugar, and coconut milk). Cover and simmer for 15 minutes, or until rice is cooked. Remove from heat; let stand, covered, 10 more minutes.
