Basmati Rice                 -        1/2 cup

Saffron Strands             -        5

Milk                             -        1 tablespoon

Cashews                       -        6

Almonds                         -        6

Bay Leaf                       -        1 small piece

Cloves                          -        2

Cardamom                   -        1

Cinnamon    Stick        -        2-inch

Green Chilli                     -        1

Ginger                         -        1/2 teaspoon

Fennel powder            -        1/4 teaspoon

Cashews                     -        6

Almonds                       -        6

Onion                         -        1

Apple                          -        1/4 cup

Pomegranate Seeds     -        1/4 cup

Grapes                        -        1/4 cup

Salt                            -        to taste

Ghee                          -        2 tablespoons

Coconut oil              -        frying the onion

Water                         -        1 cup


Rinse basmati rice in water for 2-3 times and then soak them in water for 15 minutes. Drain water and keep rice aside.

Dissolve saffron strands in 1-tablespoon warm milk.

Heat 1-tablespoon ghee in a deep pan over medium flame. Add almonds and cashew nuts and shallow fry them until light golden brown. Transfer them to a plate.

Add remaining 1-tablespoon ghee in the same pan and add bay leaf, cloves, green cardamom and cinnamon stick. Sauté for 30 seconds. Add green chilli, grated ginger and fennel seed powder and sauté for another 30 seconds.

Add soaked and drained rice.

Sauté for 1-2 minutes.

Add 1-cup water, dissolved saffron and salt. Mix well and bring it to boil over medium flame.

When it starts to boil, reduce flame to low and cook covered for 8-10 minutes or until rice is fully cooked. Do not open the lid or stir in between. When rice is cooked, turn off flame and let it stand for 5-7 minutes. Open the lid and fluff the rice with a fork.

Meanwhile, heat 3-4 tablespoons oil in another pan to shallow fry the onion. separate each onion slice with hand and then add them in oil and shallow fry until it turns brown. Stir frequently in between to cook them evenly.

Add shallow fried dry fruits, fresh fruits (apple, grapes and pomegranate seeds) and shallow fried onion over cooked rice.

Mix gently and cook for 2-3 minutes. Turn off the flame and transfer it to serving bowl. Garnish with coriander leaves.


Now ready to your Basmati fried rice with fruits.