You will need:
- 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
Step 1:
First of all, put the water to boil in the small pot and add the saffron threads. Thoroughly wash and drain the rice. This will get rid of most of the starch in it, enabling it to cook as individual grains.
Step 2:
In the pan, heat the 3 tablespoons of oil on a high temperature. Add the nuts, cloves, cardamoms, cumin seeds and cinnamon and fry for 2 minutes.
Step 3:
Add the shallots and fry for 2 minutes, till they are translucent. Add the raisins, salt and turmeric and stir for a few seconds.
Step 4:
Add the clean rice and stir well until all the grains have been coated with the spices. Add the boiling water. Cover the pan and turn the heat to low, allowing the rice to cook gently in its spices. This should take about 12-15 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:
When the water is absorbed in the pan, test the rice by tasting it to see if it is done. If necessary, leave for another minute or two, with the lid on.
Step 7:
Garnish with the chopped coriander and the crispy browned onion slices, thereby adding extra taste and colour to this dish.
Step 8:
Serve straight from the pan, with any type of curry or a beef carbonade.
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