- 500 g (1 lb 2 oz/2½ cups) basmati rice
- Wash the rice under running water until the water runs clear. Put in a saucepan, cover with water and soak for 30 minutes. Drain.
- Place a small frying pan over low heat and dry-fry the cumin seeds until aromatic.
- Heat the ghee in a heavy-based frying pan and fry the almonds and raisins until browned. Remove from the pan. Add the onion