Pulao Rice
courtesy of Pabla Indian Cuisine

Ingredients

• 2 cups Indian basmati (rice)
• 3 to 4 tablespoons canola oil
• 2 cinnamon sticks
• 6 whole cloves
• 3 bay leaves
• 5 pieces cardamom
• 1/2 tablespoon cumin seeds
• 3 cups water
• 1/4 tablespoon salt
• 2 ounces green peas
• Saffron, to taste

Rinse rice three or four times in cold water, Let soak for 5 to 10 minutes. Measure canola oil into a saucepan. Add cinnamon and cumin seeds. Cook over low heat for 2 minutes. Add water, rice, salt and green peas. Bring to a boil, then cook over medium heat until “dry” Add saffron. Reduce heat to low: cover pan with cotton cloth and lid. Cook for an additional 5 minutes, then remove from heat, keeping pan covered for 15 minutes.