Ingredients
- 250 g long grain rice
- 120 g cashew nuts
- 3 tbsp vegetable oil
- 4 cloves
- 2 cardamom pods
- A 2cm piece of a cinnamon stick
- 1 tsp cumin seeds
- 6 shallots
- 120 g raisins
- 1 tsp turmeric powder
- 1 tsp saffron threads
- 500 ml boiling water
- salt
- 1 bunch of coriander for garnish
- oil for frying
- 1 onion for garnish
- 1 sharp knife
- 1 cutting board
- 1 small pot
- 1 colander
- 1 thick bottomed pan
- 1 wooden spoon
Instructions
Step 1
First, boil water in the small pot and add the saffron threads. Wash the rice thoroughly, and drain. This helps get rid of most of the starch in it, enabling it to cook as individual grain.
Step 2
Heat the 3 tablespoons of oil in the pan on a high temperature. Then add in nuts, cloves, cardamoms, cumin seeds and cinnamon, then fry for 2 minutes.
Step 3
Add in shallots and fry for two minutes or untill translucent. Add raisins, salt and turmeric and stir for several seconds.
Step 4
Stir in clean rice until all the grains have been coated with the spices. Add boiled water. Cover the pan and turn the heat low, allowing the rice to cook gently in its spices. This should take arround 12 to 15 minutes.
Step 5
while the rice is cooking, chop the coriander roughly, slice the onion and brown in a little oil. Keep both aside, ready for garnishing at the end.
Step 6
while the water is absorbed by the rice, test the rice by tasting it to check if it is done. If necessary, leave for another minutes, with the cover on.
Step 7
Garnish with the chopped coriander and the crispy browned onion slices, therefore, there are extra taste and colour to this dish.
Step 8
Serve with any type of curry or a beef carbonate.
