Saffron Pilau

Description

• Ethnicity - Kashmiri, North Indian
• Type of meal - Party, Lunch, Dinner

Ingredients

• 500 g long-grain rice
• 1 tbsp kebab marinade
• 1 litre water
• pinch saffron powder (see above)
• 2 tsp salt (or to taste)
• 2 tbsp sultanas
• cooked green peas to garnish
• 3 tbsp pine nuts, toasted

Procedures

1. If rice needs washing, wash and drain thoroughly.
2. If using an electric rice cooker, dissolve kebab marinade and saffron in a cup of hot water, then make up to one litre with cold water.
3. Pour over rice, stir in salt and Sultanas, switch on.
4. The rice cooker will automatically cook the rice, then adjust temperature to keep the rice warm until you are ready for it.
5. If using a saucepan, make sure it has a well fitting lid.
6. Bring to the boil, then turn heat as low as possible and cook for fifteen minutes.
7. Remove from heat, leave five minutes longer without uncovering. Uncover, allow steam to escape for a few minutes.
8. Fluff rice grains with a fork and serve with a metal spoon. A wooden spoon would crush the grains.
9. Scatter green peas and pine nuts over to garnish.