A colourful fluffy rice dish flavoured with cardamom and clove, and dotted with cashews and dried fruit.
- ¼ tsp saffron threads
- 125 ml (½ cup) milk, warmed
- 40 g ghee
- 2 onions, thinly sliced
- 300 g (1½ cups) basmati rice
- 4 cardamom pods, crushed
- 2 cloves
- 625 ml (2½ cups) vegetable stock
- 75 g (½ cup) unsalted cashews, roasted
- 80 g (½ cup) currants
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 10 minutes
Place saffron and milk in a small bowl and stand for 10 minutes.
Meanwhile, heat ghee in a large frying pan over medium heat. Add onions and cook, stirring occasionally, for 10 minutes or until caramelised. Transfer to a bowl.
Place rice in a saucepan with saffron mixture, cardamom, cloves and stock. Cover with a tight-fitting lid and bring to the boil. Reduce heat to low and cook for 12 minutes or until steam holes appear on the surface and rice is tender. Remove from heat. Set aside, covered, for 10 minutes, then discard cardamom and cloves. Gently fluff rice with a fork. Stir in caramelised onions, cashews and currants, then serve immediately.
Photography Brett Stevens