Vegetable Pulao (vegetable-saffron-rice)

Name: Vegetable Pulao (vegetable-saffron-rice)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g clarified butter; 300 g Basmati Rice; 7-10 Tbsp Salt; 1 Bag of saffron threads; 3 medium-sized onions; 3 Stem(s) curly parsley; 3 TABLESPOONS Oil; 1 package (450 g) frozen peas and carrots; 2 Cinnamon sticks; 2 Bay leaves; 2-3 brown cardamom capsules; 1 TEASPOON Curcuma and caraway seeds; 25 g Cashew nuts

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g clarified butter
300 g Basmati Rice
7-10 Tbsp Salt
1 Bag of saffron threads
3 medium-sized onions
3 Stem(s) curly parsley
3 TABLESPOONS Oil
1 package (450 g) frozen peas and carrots
2 Cinnamon sticks
2 Bay leaves
2-3 brown cardamom capsules
1 TEASPOON Curcuma and caraway seeds
25 g Cashew nuts

Directions

1
Heat clarified butter in a pot. Fry the rice for 2-3 minutes while turning it. Deglaze with 3/4 litre water. Season with salt. Bring to the boil, cover and let it swell for about 20 minutes at low heat.
2
In the meantime mix saffron threads and 1 tablespoon of lukewarm water. Peel onions and cut into rings. Wash parsley, dab dry and chop. Heat 1 tablespoon of oil in a large pan. Fry vegetables, cinnamon, bay leaf, cardamom, turmeric, caraway and cashew nuts in it for 4-5 minutes. Heat the remaining oil in a second pan. Fry the onions until golden brown. Mix with the parsley. Mix rice and saffron threads with water into the vegetables and fry for another 3 minutes. Season to taste with salt.
3
Heat the remaining oil in a second pan. Fry the onions until golden brown. Mix with the parsley. Mix rice and saffron threads with water into the vegetables and fry for another 3 minutes. Season to taste with salt. Arrange the vegetable rice in a bowl. Add the onion rings