Pilau Rice with Whole Spices
generous pinch of saffron strands
600 ml hot chicken stock
50 g butter
1 onion, chopped
1 garlic clove, crushed
½ cinnamon stick
6 cardamoms
1 bay leave
250 g basmati rice, rinsed and drained
50 g reisins
1 tbsp oil
50 g cashew nuts
Directions:
Add the saffron strands to the hot stock and set aside. Heat the butter in a large saucepan and fry the onion and garlic for 5 minutes. Stir in the cinnamon stick, cardamoms and bay leave and cook for 2 minutes. Add the rice and cook, stirring, for 2 more minutes. Pour in the stock and add the sultanas. Bring to the boil, stir, then lower the heat, cover and cook gently for 15 minutes or until the rice is tender and the liquid has all been absorbed. Meanwhile, heat the oil in a frying pan and fry the cashew nuts until browned. Drain on kitchen paper. Scatter over the rice and serve.