Ingredients

• serves an average family (4 people)

1. 250g/9oz of long grained rice
2. 125g/4.5oz of cashew nuts
3. 3 tablespoons of vegetable oil
4. 4 cloves
5. 2 cardamom pods
6. 2cm/1in piece cinnamon stick
7. 1 teaspoon of cumin seeds
8. 6 Shallots
9. 125g/4.5oz of raisins
10. 1 teaspoon of turmeric powder
11. 1 teaspoon of saffron threads
12. 500ml/18fl oz of water
13. salt
14. 1 bunch coriander for garnish
15. a little oil for frying
16. an onion also for garnish

Tools

1. Sharp knife
2. cutting board
3. small pod
4. colander
5. Thick bottomed pan
6. wooden spoon

Method

• step 1: Put the water to boil in the small pod, add in the saffron threads Thoroughly wash and drain the rice, getting rid of most of the starch in it, enabling it to cook as individual grain
• step 2: In the pan heat the 3 tbsp of vegetable oil on high heat on a stove, add in the cashew nuts, cinnamon, cloves, cardamoms, cumin seeds and fry for 2 minutes. 
• step 3: Add the shallots and fry for 2 minute or until they are translucent, then add the raisins, turmeric, salt and stir for a five seconds
• step 4: Add the clean rice and stir well until grains are coated with spices, add the boil saffron water allowing the rice to cook in the spices and cover the pan. This should take about 12-15 minute. Make sure to turn the heat to low.
• step 5: While the rice is cooking chop the coriander roughly. Then slice the onion and brown in a little oil, leave both sides ready for garnishing at the end.
• step 6: When the water is absorbed in the pan, test the rice by tasting it to see if it is cooked, if necessary leave for another min or two with the lid on.
• step7: Garnish with the chopped coriander and crispy onions, thereby adding extra taste and colour to the dish.

There you go that is you recipe for Pa’lau. Now enjoy.