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Jeera Pulao

Ingredients

Saffron strands in 3 tbs. Water
1 cup basmati rice
1 tb. vegetable oil (not olive oil) or ghee
1.5 cup water
2 large bay leaves
2 tsp. cumin seeds
1/3 cup frozen peas
1/4 cup sliced almonds or salted cashews
1/4 cup golden coloured raisins

Method:

1. Place the saffron strands in about 3 tbs. of water and allow to soak for an hour.
2. Wash the basmati rice and allow to soak for about a half hour. Drain.
3. Heat oil to medium high heat and saute' the drained rice for about 3 minutes. Transfer rice to a rice cooker and add 1.5 cups of water with the bay leaves and saffron water. Begin cooking process.
4. After having gotten the rice cooking started, heat a small pan to high heat. Add the cumin seeds and nuts to toast. Remove from heat and mix with the raisins and the frozen peas.
5. When rice is about 1/2 to 3/4 cooked, mix in the toasted cumin seeds, nuts, raisins and peas. Allow cooker to complete cooking cycle.
6. To serve, remove rice to serving dish and fluff with large fork and spoon. Most of the rice grains should be separate. Garnish with chopped cilantro.

Note: If not using saffron be sure to add about 1 tb. lemon juice to the soaking rice to maintain the white colour. Also, use vegetable oil in place of ghee.