3 tablespoons ghee
1 onion, chopped
1/2 teaspoon powdered saffron
1/2 teaspoon ground turmeric
2 cups long grain rice, washed and drained
2 cloves
6 peppercorns
4 cardamom pods
8 cm (3 inch) cinnamon stick
2 teaspoons salt
4 1/2 cups chicken stock
1/3 cup sultanas
1 cup cooked, hot green peas
2 tablespoons blanched almonds, fried in ghee or oil until golden
4 hard-boiled eggs, shelled
extra turmeric
salt and ghee
1 onion, chopped
1/2 teaspoon powdered saffron
1/2 teaspoon ground turmeric
2 cups long grain rice, washed and drained
2 cloves
6 peppercorns
4 cardamom pods
8 cm (3 inch) cinnamon stick
2 teaspoons salt
4 1/2 cups chicken stock
1/3 cup sultanas
1 cup cooked, hot green peas
2 tablespoons blanched almonds, fried in ghee or oil until golden
4 hard-boiled eggs, shelled
extra turmeric
salt and ghee
method
1. Heat ghee and gently fry onion until transparent.
2. Add saffron and turmeric and mix thoroughly.
3. Add rice and cook, stirring continuously, until well coated and golden in colour.
4. Add cloves, peppercorns, bruised cardamom pods, cinnamon stick and salt.
5. Add chicken stock and stir thoroughly.
6. Bring to the boil, cover and lower heat.
7. Cook gently until all the liquid has been absorbed, approximately 15 to 20 minutes.
8. Sprinkle sultanas on top of rice for last 10 minutes of cooking time, do not stir.
9. When rice is cooked, remove lid and allow to stand for 5 minutes.
10. Add peas and almonds, stir lightly with a fork and serve immediately, garnished with halved eggs.
2. Prick all over with a fine skewer and fry in ghee until a golden crust forms.
2. Add saffron and turmeric and mix thoroughly.
3. Add rice and cook, stirring continuously, until well coated and golden in colour.
4. Add cloves, peppercorns, bruised cardamom pods, cinnamon stick and salt.
5. Add chicken stock and stir thoroughly.
6. Bring to the boil, cover and lower heat.
7. Cook gently until all the liquid has been absorbed, approximately 15 to 20 minutes.
8. Sprinkle sultanas on top of rice for last 10 minutes of cooking time, do not stir.
9. When rice is cooked, remove lid and allow to stand for 5 minutes.
10. Add peas and almonds, stir lightly with a fork and serve immediately, garnished with halved eggs.
To prepare eggs
1. Rub hard-boiled eggs with extra turmeric and salt.2. Prick all over with a fine skewer and fry in ghee until a golden crust forms.
serving amount
serves: 4-6
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