Classic Pulao

• 1 1/4 cups basmati rice
• 2 1/4 cups chicken stock
• None None Pinch saffron threads
• 3 tbsp butter
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1 None cinnamon stick
• 6 None cardamom pods
• 1 None bay leaf
• 1/2 cup golden raisins
• 1/2 cup unsalted cashews, toasted

1. Place rice in medium bowl; cover with cold water. Let stand 20 mins then drain.
2. Heat chicken stock and saffron in small saucepan.
3. Melt butter in large saucepan on medium heat. Add onion and garlic; cook, stirring, until onion softens. Add cinnamon, cardamom and bay leaf; cook, stirring, 2 mins. Add rice; cook, stirring 2 mins.
4. Add stock mixture and raisins; simmer, covered about 10 mins or until rice is tender and liquid is absorbed. Let stand 5 mins.
5. Sprinkle pulao with cashews just before serving.

basmati rice, chicken stock, saffron threads, butter, onion, garlic, cinnamon stick, cardamom pods, bay leaf, golden raisins, unsalted cashews

Taken from recipes-plus.com/api/v2.0/recipes/33415 (may not work)