Zafrani Pulao NOV )

Zafrani Pulao
Fragrant basmati rice made exotic with the addition of saffron and nuts.

Ingredients:
- 2 cups - basmati rice
- 2 cups - sugar
- 1 1/2 cup - milk
- 2 1/2 cups - hot water
- 3 tbsp - cashews, halved and fried
- 4 - cardamoms, whole
- 4 - cloves, whole
-1" piece - cinnamon, halved
- 1/4 cup - raisins
- 2 tbsp - blanched almonds, slivered
- 1/2 tsp - saffron strands
- 1 tbsp - hot milk
- 2 tbsp - ghee

Method

- Wash and soak basmati rice for 15 minutes.
- Drain rice in a colander, keep aside.
- Heat ghee in a large heavy or nonstick pan.
- Add whole spices, allow to splutter.
- Add rice, stir very gently for half a minute.
- Add hot water.
- Cover, and cook till rice is half done.
- Add milk and let it cook.
- Each grain should be separate, not mushy.
- Dissolve saffron in hot milk, but rubbing into it.
- Add sugar, raisins, 3/4 almonds, cashews and saffron to rice.
- Cover securely and cook till rice is fully done.
- Stir gently, and allow any extra moisture to evaporate.
- Garnish with remaining almonds and cashews, and serve warm.