Pulao


4 c. rice
1 tsp. salt
1/4 tsp. saffron
2/3 cup peas
7 c. water
1/2 tsp. cumin seeds
15-20 stems green cilantro leaves
6 cloves
7 tsp. cardamom
1 small onion, chopped
3 tbsp. butter
1/4 tsp. black pepper
20 roasted cashews (optional)

Soak rice for 1 hour in enough water to cover. Drain all the water completely. Soak the saffron in small amount of water. In Dutch oven, put cloves, cumin seeds, and black pepper in the melted butter. After the cumin seeds crack, add the rice and gently stir-fry 2 minutes. Then add 7 cups of hot water to the rice and bring to a boil on high heat. Lower heat to medium and cover with a lid. After a few minutes, heat may be reduced further and salt and peas may be added and stirred in. Continue cooking rice and add the saffron water and stir in. Add cardamom. Stir fry chopped onion until brown. Add chopped cilantro last. Garnish with roasted cashews.





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