Saffron Pulao with cardamom, cinnamon and basmati rice

 

A really simple rice based recipe that is a brilliant accompaniment to an Indian meal. Saffron lends a lovely colour and flavour to this pulao along with the whole spices I have used. Use good quality saffron while cooking. A little goes a long way and the resultant colour and taste is worth the amount you spend. Leftover rice is great for a pulao!

Method

  1. Add the rice in a large mixing bowl and pour over the saffron strands along with the water

  2. Heat oil in a non stick kadhai or wok over a medium flame. Add the cardamom, bay leaves and cinnamon stick. Fry for a minute. Add the cashew and raisins. Fry for a minute

  3. Turn the heat down and add the rice along with the saffron. Stir well warm through for 2 minutes. Season to taste and turn the heat off. Serve warm with your favourite curry

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