Classic Pulao - cooking recipe

Ingredients

1 1/4 cups basmati rice
2 1/4 cups chicken stock
None None Pinch saffron threads
3 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, crushed
1 None cinnamon stick
6 None cardamom pods
1 None bay leaf
1/2 cup golden raisins
1/2 cup unsalted cashews, toasted

Preparation

Place rice in medium bowl; cover with cold water. Let stand 20 mins then drain.
Heat chicken stock and saffron in small saucepan.
Melt butter in large saucepan on medium heat. Add onion and garlic; cook, stirring, until onion softens. Add cinnamon, cardamom and bay leaf; cook, stirring, 2 mins. Add rice; cook, stirring 2 mins.
Add stock mixture and raisins; simmer, covered about 10 mins or until rice is tender and liquid is absorbed. Let stand 5 mins.
Sprinkle pulao with cashews just before serving.