Directions

1. 1

   Heat the vegetable oil in a medium pot over medium-high heat. Once the oil is shimmering, add the sliced shallots and fry for 4 to 5 minutes, stirring occasionally, until they turn golden brown and crispy. Transfer the fried shallots to a paper towel-lined plate to drain and reserve for garnish.

2. 2

   In the same pot, melt the butter over medium heat. Add the cinnamon stick, star anise, and cardamom pods. Toast the spices for 1 to 2 minutes, stirring gently, until they become fragrant.

3. 3

   Add the basmati rice to the pot and stir well to coat the grains evenly with the butter and spices. Stir in the golden raisins.

4. 4

   Pour in the 2½ cups (600ml) of water and stir. Bring the mixture to a boil, then season with salt. Reduce the heat to medium, cover the pot with a lid, and simmer for 8 to 10 minutes until the water is completely absorbed by the rice.

5. 5

   Once the water is absorbed, reduce the heat to the lowest setting and continue cooking for another 5 minutes. Turn off the heat.

6. 6

   While the rice cooks, prepare the garnishing mixtures. In a small dish, stir the ground turmeric with 1 tablespoon of hot water until smooth. In another small dish, mix the rose essence or kewra water with 1 tablespoon of water.

7. 7

   Carefully sprinkle both the turmeric mixture and the rose essence mixture over the cooked rice. Using a fork or spatula, gently fluff the rice to incorporate the mixtures and distribute them evenly throughout.

8. 8

   Cover the pot and let the rice rest for 10 minutes off the heat to allow the flavors to fully develop and blend.

9. 9

   Toast the cashew nuts in a dry pan over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.

10. 10

    Transfer the biryani to a serving dish. Garnish generously with the crispy fried shallots and toasted cashew nuts. Serve hot as a main course or alongside your favorite meat curry.