Classic Cashew Pulao (Gf, V)

Ingredients:

  • 2 1/2 cups veggie broth or bouillon broth
  • Pinch of saffron threads
  • 2 – 3 T oil
  • 1 medium onion – chopped
  • 1 clove garlic
  • 1 cinnamon stick
  • 4 – 6 cardamom pods
  • 1 bay leaf
  • 1 1/3 cup white rice or basmati rice soaked for 20 – 30 minutes prior
  • 1/2 – 2/3 cup cashews
  • Optional 1/3 cup golden raisins

Special tools:

  • 2 cup pyrex measuring cup
  • Large sauce pan or pot

Steps:

  1. Mix together veggie broth and saffron. Set aside until needed.
  2. Heat oil, onion, and garlic in a large saucepan or pot for about 5 minutes.
  3. Stir in the cinnamon stick, cardamoms and, and bay leaf. Let cook for 2 – 3 minutes.
  4. Rinse rice until the water going through is clear. Add to the pan, and cook, stirring, for 2 – 4 more minutes.
  5. Pour in veggie broth and bring to a boil.
  6. Give it a stir and lower the heat.
  7. Cook, covered, until rice is tender and no liquid is apparent, about 10 – 20 minutes.
  8. Meanwhile, in a small frypan or wok, heat 1 – 2 t oil.
  9. Brown cashews until toasty and slightly browned.
  10. Mix in cashews and optional golden raisins with cooked rice.
  11. Serve with optional naan bread.

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