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BASMATI PULLAO
Serves 4
1 C basmati rice, picked over
2 TBS vegetable oil
1 medium-size onion, peeled and chopped
2 inch piece of cinnamon stick
2 cloves
1 bay leaf, crumbled
1/2 C cashew nuts
1/4 C seedless raisins
1 level tsp salt
Wash the rice in several changes of cold water until the water is
clear, then cover it with plenty more old water and leave it to
soak for 30 minutes. Let the rice drain through a sieve for about
30 minutes.
Heat the vegetable oil in a large frying pan over medium-low heat
and lightly cook the onion until it is soft. Add the drained rice,
cinnamon, cloves, bay leaf, cashew nuts, and seedless raisins and
stir-fry for 2 minutes over medium heat.
Add 2 1/2 cups water to the pan with the salt. Cover tightly, turn
the heat to low, and simmer for 20 minutes, adding a little extra
water during cooking if necessary, until the rice is tender and
fluffy and all the water is absorbed.
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Basmati Pullao