Arroz Pulao (Celebration Rice)

Ingredients

• 500 g Basmati rice

• 100 ml ghee/oil

• 100 g seedless raisins

• 100 g cashew nuts

• 2 large onions, finely sliced

• 7 cloves

• 2 x 1" cinnamon sticks

• 5 green cardamoms

• 1 ltr chicken stock

• 1 tsp salt

• 1 tsp black pepper powder

Garnish

• 2 hard-boiled eggs, sliced

• 50 g seedless raisins

• 50 g nuts

Method

Wash the rice and soak in water for 1 hour.

In a pan, heat 1-2 tbsp ghee/oil and toss raisins and nuts over moderate heat for 1 minute. Drain and remove from pan. Set aside.

Add remaining ghee/oil to pan and heat through. Sauté onions over moderate heat, till golden brown. Remove half the onions, set aside.

Add whole spices to the pan and toss for a moment.

Drain rice and add to the pan. Stir briefly and pour in hot stock. Add salt and bring to a boil. Lower heat and simmer till rice is tender.

Garnish with hard-boiled eggs, raisins, nuts and reserved fried onions.