Khuska

1: Wash and soak the basmati rice for 20 minutes.

2: Heat oil in a pan/pot, add cinnamon, cardamom, cloves, and bay leaf. Let them crackle.

3: Add the sliced onions and saute until they start to turn golden brown.

4: Add chopped coriander and mint leaves and saute for a few seconds.

5: Add ginger garlic paste and saute for a minute on medium flame.

6: Add Kashmiri red chilli powder and mix for a few seconds.

7: Add the tomatoes, green chillies, and curd. Mix well until the tomatoes become soft and oil starts oozing out of the masala.

8: Add water and salt. Bring it to a boil.

9: Strain and add the soaked rice and start mixing gently on medium flame.

10: Once the rice and water are almost level, sprinkle coriander leaves on top.

11: Cover the pot with silver foil or a tight-fitting lid.

12: Keep it on a preheated tawa for dum on low flame for 10 minutes.

13: Turn off the flame after 10 minutes and let it rest for another 10 minutes.

14: Open the pot, add ghee, fluff the rice, and serve it hot with raita.