Zarda (Pakistani Sweet Rice)

Rinse 300 g basmati rice until the water runs clear, then soak in cold water for 30 minutes and drain well.

Bring 1.5 L water to a boil in a large pot, add the rice and 0.5 g yellow food coloring. Cook for 7–9 minutes, until only about three-quarters done, so the grains stay firm; drain immediately.

In the same heavy-bottomed pot, heat 30 g ghee over medium heat, add 4 green cardamom pods and 1 clove, and warm for about 1 minute until the spices release their aroma.

Pour in 120 ml water, add 200 g sugar, and stir over medium heat until the sugar fully dissolves and forms a thin syrup.

Gently fold the parboiled rice into the syrup, add 50 g raisins and 50 g coarsely chopped almonds; mix with a wide spatula, taking care not to break the grains.

Cover the pot with a tight-fitting lid, set it on a heat diffuser or a thick pan, lower the heat to minimum, and steam (dum) for 15–20 minutes, until the rice is tender and the syrup is fully absorbed.

Remove the pot from the heat, let the zarda rest covered for 5 minutes, then gently fluff the rice with a fork and serve warm.