AT A GLANCE
|01||Rinse basmati rice under cold running water until water runs clear, then soak in salted cold water for at least 2 hours. Heat oil in a saucepan, add vermicelli and cook, stirring and breaking up with a spoon, over medium heat for 10 minutes or until noodles turn dark brown, then set aside.|
|02||In a wide pot, combine rice, spices and enough water to cover rice by 15mm. Cover pot and bring to the boil over medium-high heat. Add noodles to rice, stir to combine, cover and cook on low heat for 12 minutes or until liquid is absorbed and rice tender.|
|03||Melt ghee in a frying pan over medium heat, add drained barberries and sauté until warmed through. Fold almonds through rice, spoon into a bowl, scatter over barberries and serve.|
Note Barberries are sour red berries used in Middle Eastern cooking. They're available from Middle Eastern and specialty food stores.