The photo was taken at a Buddhist Temple in Steveston, British Columbia.
- 2-1/2 cups hot chicken stock
- generous pinch of saffron threads
- 1/4 cup butter
- 1 onion, chopped
- 1 garlic clove, crushed
- 1/4-1/2 tsp ground cinnamon
- 1 bay leaf
- 1-1/3 cups basmati rice, soaked for 20 - 30 minutes
- 1/3 cup sultana raisins
- 1 T cooking oil
- 1/2 cup roasted, unsalted cashew nuts
1. Pour the hot chicken stock into a bowl. Stir in the saffron threads and set aside. Heat the butter in a pan and fry the onions and garlic for 5 minutes. Stir in the bay leaf and cook for 2 minutes.
2. Drain the rice and add to the pan, then cook, stirring, for 2 minutes more. Pour in the saffron stock and add the sultanas and cinnamon.
3. Bring to the boil, stir, then gently lower the heat., cover and cook gently for 10 minutes or until the rice is tender and the liquid has been absorbed.
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