Pullo rice


250 g long grain rice
120 g cashew nuts
3 Tbsp vegetable oil
4 cloves
2 cardamom pods
A 2cm piece of a cinnamon stick
1 tsp cumin seeds
6 shallots
120 g raisins
1 tsp turmeric powder
1 tsp saffron threads
500 ml boiling water
1 bunch of coriander for garnish
oil for frying
1 onion for garnish
1 sharp knife
1 cutting board
1 small pot
1 colander
1 thick bottomed pan
1 wooden spoon

Step 1:
Prepare the ingredients
First of all, put the water to boil in the small pot and add the saffron threads. Thoroughly wash and drain the rice. This will get rid of most of the starch in it, enabling it to cook as individual grains.

Step 2:
Get started
In the pan, heat the 3 tablespoons of oil on a high temperature. Add the nuts, cloves, cardamoms, cumin seeds and cinnamon and fry for 2 minutes.

Step 3:
Add the other ingredients
Add the shallots and fry for 2 minutes, till they are translucent. Add the raisins, salt and turmeric and stir for a few seconds.

Step 4:
Cook the rice
Add the clean rice and stir well until all the grains have been coated with the spices. Add the boiling water. Cover the pan and turn the heat to low, allowing the rice to cook gently in its spices. This should take about 12-15 minutes.

Step 5:
Prepare the garnish
Whilst the rice is cooking, chop the coriander roughly. Slice the onion and brown in a little oil. Keep both aside, ready for garnishing at the end.

Step 6:
Remove the rice
When the water is absorbed in the pan, test the rice by tasting it to see if it is done. If necessary, leave for another minute or two, with the lid on.

Step 7:
Garnish with the chopped coriander and the crispy browned onion slices, thereby adding extra taste and colour to this dish.

Step 8:
Serve straight from the pan, with any type of curry or a beef carbonade.