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