Saffron And Nut Pulao

Saffron and Nut Pulao 

Saffron and Nut Pulao

Ingredients

• 250g basmati rice
• 1/2 tsp saffron strands
• 25g unsalted butter
• 1tbsp sunflower oil
• 4 small onions, (finely sliced)
• 2.5cm piece cinnamon stick
• 8 green cardamon pods
• 8 cloves
• 6 dried bay leaves
• 1tbsp almonds, (blanched, peeled and slivered)
• 1tbsp unsalted pistachios, (blanched, peeled and slivered)
• 1tbsp unsalted cashews, (halved)
• Salt, (to taste)
• 1 liter water

Method

1. Wash the rice in several changes of water to remove the excess starch until the water runs clear. Cover with fresh water and set aside to soak. This produces fluffier, softer rice and ensures that each grain remains separate.
2. Crush the saffron lightly in a pestle and mortar and set aside.
3. Heat the butter and oil in a large lidded pan and fry the onions over a high heat until dark brown and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.
4. Lower the heat and fry the spices and nuts in the remaining fat for a few minutes until they begin to change colour. Drain the rice and add to the pan along with the salt and saffron.
5. Cook, stirring constantly for a few minutes. Pour in the water and bring to the boil, then reduce the heat, cover with a tight-fitting lid and simmer for 15 minutes, or until the rice is tender.
6. Allow to cool slightly.
7. To serve, fluff up the grains of rice with a fork and sprinkle over the onions.
8. Remove the whole spices before eating.