Recipe: Almond Biryani

Try this rich, scrumptious dish from the house of Mughals. Ingredients: 50g butter 4 large onions , halved and sliced 4 garlic cloves , sliced 1 cinnamon stick 5 cloves 6 cardamom pods partly crushed 250gms basmati rice 500ml vegetable stock Ghee for deep frying 15 blanched almonds 1 tsp chopped cilantro Procedure: Melt butter in a large, pan and cook half the onions and all the garlic until soft and golden. Add the spices and cook for a couple of minutes. Add the basmati and stir for a while. Pour in the stock. Turn the heat down to a simmer then cover and cook for 15 minutes until all the stock has been absorbed and the rice is tender. Meanwhile, heat oil in a pan and deep-fry the remaining onions until crisp. Fry the almonds in a little more butter until golden. Stir the herbs into the rice and scatter the almonds and crisp onions over.