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Ingredients : 2
1/2 cup long grain rice
2
tablespoons boiling water
2.5
tablespoons ghee
1/2 teaspoon saffron strands
4 cardamom pods, bruised
1
small cinnamon stick
4
whole cloves
8 black peppercorns
4
cups hot water
2 teaspoons salt
2
tablespoons sultanas
2
tablespoons blanched sliced almonds
2
tablespoons blanched halved pistachios
Rind of 1 orange, grated finely
Method :
Wash the rice and drain thoroughly. Fill a
bowl with boiling water and soak the saffron for 10 minutes. Heat a
heavy saucepan with ghee and gently fry cinnamon, cloves, cardamom and
peppercorns for 2 minutes. Add the rice and continue to stir and fry for
3 minutes. Add salt, hot water orange rind, soaked saffron strands and
liquid. Stir and bring to the boil. Then turn
heat very low, cover tightly and cook for 20 minutes. At the end of
this time, scatter sultanas over surface of rice, replace lid and
continue cooking for another 5 minutes. Serve
garnished with almonds and pistachios.
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