Pulao is very common in North Indian cuisine. It is often served as a side dish to exotic curries and salads. Sometimes it takes centre stage and becomes the meal itself , with the addition of meats and seafoods. This a mild-flavoured version of the classic dish which we happen to enjoy. Serve it up with anything you like....and enjoy!
- 2-1/2 cups hot chicken stock
- generous pinch of saffron threads
- 1/4 cup butter
- 1 onion, chopped
- 1 garlic clove, crushed
- 1/4-1/2 tsp ground cinnamon
- 1 bay leaf
- 1-1/3 cups basmati rice, soaked for 20 - 30 minutes
- 1/3 cup sultana raisins
- 1 T cooking oil
- 1/2 cup roasted, unsalted cashew nuts
1. Pour the hot chicken stock into a bowl. Stir in the saffron threads and set aside. Heat the butter in a pan and fry the onions and garlic for 5 minutes. Stir in the bay leaf and cook for 2 minutes.
2. Drain the rice and add to the pan, then cook, stirring, for 2 minutes more. Pour in the saffron stock and add the sultanas and cinnamon.
3. Bring to the boil, stir, then gently lower the heat., cover and cook gently for 10 minutes or until the rice is tender and the liquid has been absorbed.
