Steps
- Rinse 1 cup of aged long-grain basmati rice until the water runs clear. Soak for 30 minutes, then drain.
- Bring a pot of water to a rolling boil. Add the rice and boil for 6½ minutes, until nearly tender and slightly mushy when pressed. Drain.
- Heat 2 tablespoons of ghee in a nonstick pot over medium-high heat. Stir in 4 lightly cracked green cardamom pods.
- Add ¾ cup of sugar, ¼ cup of water, ⅛ teaspoon of yellow food coloring powder, and ¼ teaspoon of kosher salt. Stir for 1-2 minutes, until the sugar dissolves without thickening.
- Add ⅓ cup of whole milk and bring to a simmer for 1-2 minutes. Gently fold in the rice, bring to a gentle boil, and simmer undisturbed for 2 minutes, until no longer watery.
- Seal the pot with foil and its lid. Cook over medium heat for 1-2 minutes, then over the lowest heat for 10-15 minutes, until the liquid is absorbed. Remove from the heat and rest, covered, for 10 minutes.