1/2 tsp Star Anise -ground -- Pinch of Ground Cloves
1 tsp Peppercorns
1 tsp Cumin
6 Green Cardamon Pods
1/4 Cup Roasted Cashews Optional- frozen peas
Wash rice until water is clear and then soak for 30 minutes. Drain and dry.
Add Saffron to hot milk and let sit.
Heat oil to med. hot. Add onions until translucent gold. Add chilies, and tomato. Cook for 3 minutes. Add Garlic. Cook for 3 minutes.
Add Ginger, Cinnamon, Star Anise, and Cardamon. Turn heat down to med. low and cook for 3-4 minutes.
Add Rice to Stock and boil for 5 minutes.
Add Saffron, cloves. Bring to a quick boil and then cover and sit for 20 minutes.
If you decide to add peas or Sultanas, put them in in the last 5 minutes.
Top with Boil Egg and or roasted Cashews.
Serve with chicken or shrimp
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