Hurry to the curry

Homemade lamb rogan josh with kashmiri pulao.

I can't share the recipe for the curry as it is not mine, but here's the recipe for the rice dish:

Ingredients
1 cup basmati rice, rinsed
1 medium brown onion, thinly sliced
1 tbsp garam masala
Handful sultanas
Handful craisins
2 tbsp dried apricots, roughly chopped
½ cup unsalted cashew nuts, roughly chopped
¼ cup slivered almonds
2 tbsp ghee
water

Method
- Heat the ghee in a large saucepan and fry the onion over a moderate flame.
- When the onion is beginning to turn golden, add the garam masala. Cook for a further 1 - 2 minutes.
- Add the rice and continue frying for a couple of minutes. Stir to thoroughly mix the spices through the rice.
- Add the dried fruit and nuts, fry for another minute.
- Add 1 cup of water to the saucepan, reduce heat to low and place a lid on the saucepan.
- The rice should take about 10-15 minutes to absorb the liquid. Check every 3 or 4 minutes to make sure the liquid has not absorbed too quickly - add more water in ¼ cup increments if needed.
- Nom nom nom.