Rice Pulao

• 1/2 c. butter
• 1 large onion, chopped
• 2 cloves
• 2 cardamom pods, crushed
• 2-inch piece stick cinnamon, crushed
• 5 black peppercorns
• 2 bay leaves
• 1/2 Tbsp. finely minced ginger
• 1 tsp. finely minced garlic
• 2 c. basmati rice
• 1/2 c. evaporated milk
• 1/4 c. rose water
• 6 saffron threads
• 1/4 tsp. yellow food color (optional)
• 1/2 c. slivered almonds
• 1/2 c. golden raisins

1. Make ghee or clarified butter by melting butter and discarding solids.
2. Pour into a 5-quart nonstick saucepan.
3. Add onion, cloves, cardamom, cinnamon, peppercorns and bay leaves.
4. Cook, stirring over medium heat until onion is golden brown.
5. Reduce heat and sprinkle with 3 tablespoons of water.
6. Stir once.

butter, onion, cloves, cardamom pods, cinnamon, black peppercorns, bay leaves, ginger, garlic, basmati rice, milk, water, threads, yellow food color, almonds, golden raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871126 (may not work)