Ingredients

• 1/4 teaspoon saffron threads
• 250g/9 oz/1-1/4 cups basmati rice
• 5 tablespoons vegetable oil
• 1/2 cinnamon stick
• 4 - 5 green cardamom pods, bashed open
• 6 - 7 cloves
• 1 bay leaf
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon salt, or to taste
For the nut and sultana mix
• 1/2 tablespoon ghee, for frying
• handful each of shelled unsalted pistachios, skinned whole almonds and sultanas (golden raisins)
• 4 tablespoons vegetable oil
• 1 red onion, cut into thin rings

Instructions

1. Soak the saffron in a bowl of hot water for 30 minutes. Wash the rice, rinse and soak in another bowl of cold water for at least 30 minutes, then drain.
2. To make the garnish for the rice, start by heating the ghee in a small frying pan over a medium heat. Add the nuts and allow to brown lightly, then add the sultanas and heat through until puffy. Set aside.
3. Then heat the oil in a shallow frying pan over a medium heat. When hot, add the onions and fry for 7 - 8 minutes until medium brown. Remove and drain on paper towels, then set aside.
4. For the rice, heat about 2 tablespoons vegetable oil in a saucepan with a lid over a medium heat. When hot, add all the whole spices and fry for 30 seconds, or until they start to splutter. Add 800ml/28 fl oz/3-1/2 cups water to the oil and spices, bring to a boil. Add the saffron and drained rice. Make sure the rice is well covered by the water, adding more if necessary. The water should turn a light yellow.
5. Reduce the heat to medium-low. After about 4 - 5 minutes, check to see if the rice is cooked. If not, replace the lid and cook for a further 2 - 3 minutes until done. Drain the rice and leave in the sieve for 2 - 3 minutes until all the moisture has evaporated and the rice is light and fluffy.
6. Transfer to a platter and serve, garnished with the nuts, raisins and browned onions.