Indian Rice Pilaf

(From the Rana’s)

1 1/2 cup Indian Basumati Rice
1/2 cup chopped onion
1 cinnamon stick or 1/4 ground cinnamon
4 whole cloves or dash of ground cloves
1/2 teas saffron threads soaked in 3 tablespoons hot water
1/4 teas ground cardamom seed
1/4 cup toasted blanched slivered almonds – optional
2 and 3/4 cups boiling water
salt to taste

Soak rice in cold water for 10 to 15 minutes and drain
well. In pot, saute onion in a little bit of oil or margerine
until onion becomes slightly browned. Add cinnamon and
cloves. Mix with onion. Add rice to onion mixture and
saute for 1 minute. Salt to taste. Add boiling water,
saffron water/threads and caramom seed. Add a little extra
margerine. Cover and simmer about 20 minutes or until
water is gone. Fluff. Put rice in serving dish and sprinkle
with toasted almonds. Serves 6.

An alternative to putting in almonds would be to add
instead 1/2 cup frozen peas while rice is cooking.

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