• 1 cup basmati rice
• 2 cups water
• 1 tsp cumin seeds
• 10-12 raw almonds, halved
• 1½ tbsp brown sugar
• 2 tbsp ghee (clarified butter) - can substitute olive oil or coconut oil
• ¼ tsp garam masala
• 1 tsp salt
• 5-6 cloves
• 3-4 pieces cinnamon bark - can substitute cinnamon sticks

Prepare Rice

1. Pick through rice for stones, place rice in a large bowl and pour plenty of water over rice
2. Gently scrub rice. Discard milky white water and add fresh water.  Repeat scrubbing and draining 2 times until water comes through clear.  Soak rice in water for 10-30 minutes

Mix Ingredients & Cook

1. Heat ghee on medium-high heat.  Add cloves and cinnamon bark. When the cloves fluff up, add cumin seeds, almonds, brown sugar and garam masala. Stir for 1 minute
2. Add drained rice, salt, reduce heat and stir for 2 minutes.  Add 2 cups of water.  Bring to a boil, then reduce heat.  Do not stir rice at all after this point. Cook partially covered for 5-7 minutes, until most of the water has evaporated.  Then cover completely and cook for 3-4 more minutes on very low heat. Remove from heat but let sit for 5 minutes or so, covered, to allow rice grains to firm up
3. Fluff the rice gently and serve hot