Pulao Delight!
  1. Soak the saffron in two tablespoons of warm milk for two minutes.
  2. Soak the rice in water for half an hour.
  3. Heat the ghee and sauté the cumin seeds until they crackle.
  4. Add the onions and all the spices along with the ginger and ghee.
  5. Sauté until the onion is golden brown.
  6. Stir in the almonds, raisins and rice.
  7. Toss the chili powder, milk and sour curd into the rice and sauté for five more minutes.
  8. Pour the water into the rice and stir well.
  9. Finally, stir in the salt and saffron and bring the water to the boul.
  10. Reduce the heat, cover the pan and slow cook for 20 minutes.
  11. Take of the stove and serve.