Gulf-Style Yellow Mandi Rice

Heat ghee in a heavy-bottomed pot over medium heat.

Add whole spices and fry for 20–30 seconds until aromatic.

Add sliced onion and cook until soft and lightly golden.

Add drained basmati rice and stir gently for 1 minute.

Add turmeric and sugar.

Pour in hot chicken broth.

Add diluted food color if using.

Bring mixture to a boil.

Cover tightly with lid.

Reduce heat to very low and cook for 12–15 minutes.

Turn off heat and let rest covered for 10 minutes.

Fluff gently with a fork.

Heat a small piece of charcoal until red hot.

Place a small metal bowl on top of the rice inside the pot.

Put hot charcoal into the bowl.

Add 1 teaspoon ghee and immediately cover tightly.

Let smoke infuse for 5 minutes.

Remove charcoal and fluff gently before serving.