Basmati Rice with Saffron (Zaffrani Pulao)

Ingredients

• 2  bay leaves 
• 0.5 teaspoon peppercorns black
• 5  cardamom pods 
• 0.3 cup cashew pieces raw whole
• 2  cinnamon sticks 
• 1 teaspoon cumin seeds 
• 0.3 cup golden raisins 
• 2 medium onion red thinly sliced cut in half and
• 1 cup rice long-grain uncooked
• 0.5 teaspoon saffron threads 
• 1 teaspoon salt 
• 2 tablespoons vegetable oil 
• 1.5 cups water cold

Equipment

• bowl
• paper towels
• sauce pan
• slotted spoon

Directions

1. Place rice in medium bowl; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes.
2. Drain; set aside.
3. Heat oil in 2-quart saucepan over medium-high heat.
4. Add cashews; stir-fry 10 to 20 seconds or until cashews are golden brown.
5. Remove with slotted spoon; drain on paper towels.
6. Add raisins to hot oil; stir-fry 20 to 30 seconds or until raisins plump up.
7. Remove with slotted spoon; add to cashews to drain.
8. Add cumin seed, peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks to hot oil; sizzle 15 to 30 seconds.
9. Mix in onions; stir-fry 3 to 4 minutes or until onions are golden brown.
10. Add rice; gently stir-fry 1 minute, taking care not to break tender rice grains. Stir in 1 1/2 cups cold water, the saffron and salt.
11. Heat to boiling, stirring once; reduce heat to medium-high. Cook uncovered 5 to 6 minutes, stirring occasionally, until almost all the water has evaporated.
12. Reduce heat to low. Cover and cook 5 minutes; remove from heat.
13. Let rice stand covered 10 to 15 minutes.
14. Fluff rice with fork or spoon to release steam.
15. Serve sprinkled with roasted cashews and raisins.
16. Serve with peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks left in to continue to flavor the rice, but do not eat them.