- 2 Cups uncooked basmati rice
- 1/2 Teaspoon saffron threads
- 1 Cup coconut milk
- 6 Tablespoons butter or vegetable oil, divided
- 1 Cup finely chopped red onions
- 1 Tablespoon minced fresh ginger
- 1 Teaspoon minced garlic
- 6 whole cloves
- 3 black cardamom pods
- 2 (3-inch pieces) cinnamon sticks
- 1 Cup California golden raisins, divided
- 2 Tablespoons sugar
- 11/2 Teaspoons salt
- 2 Cups water
- 1/2 Cup slivered almonds
- 2 Tablespoons minced fresh cilantro
Gently rinse rice 3 to 4 times in cold water; drain well. Set aside.
In small skillet, toast saffron threads over medium-high heat 20 to 30 seconds or until they turn one shade darker. Add to coconut milk; stir well. Set aside.
In 1-quart saucepan, heat 4 tablespoons butter over medium-high heat; add onions, ginger and garlic. Stir-fry 1 to 2 minutes or until onions soften slightly.
Stir in cloves, cardamom and cinnamon. Cook 1 to 2 minutes more, stirring occasionally to blend flavors.
Add rice, saffron-coconut milk, 1/2 cup California golden raisins, sugar, salt and water; bring to a boil. Reduce heat to medium; stir once. Cover; cook 10 minutes more. Reduce heat to low. Cook, covered, 5 minutes more; set aside.
In small skillet, heat remaining 2 tablespoons butter over medium heat. Stir-fry 1/2 cup California golden raisins and almonds 1 to 2 minutes or until raisins are plump and nuts turn golden brown. Stir in cilantro; set aside.
Fluff rice with fork; discard cardamom pods, cloves and cinnamon sticks. Transfer to a serving platter; garnish with stir-fried California golden raisins and nuts.
Notes: Basmati rice, a highly aromatic variety grown in the foothills of the Himalayan Mountains, is widely available in supermarkets.
Purchase saffron threads. Avoid buying saffron powder because it may not be in a pure form.
Pullaos are often served with the main course – either meat-based or vegetarian – as the starch alternative.
Large stalks of fresh cilantro, when deep fried, will yield dark green crispy stalks, ideal for garnishing the serving platter.