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09 December 2012,22:49 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Pour the vegetable stock and stir in with saffron threads into a jug, set aside.
  • Heat the butter in a pan and fry the onion and garlic for 5 minutes. Stir-fry the cinnamon stick, cardamoms and bay leaf .
  • Drain the rice and add to the pan, cook, stirring for 2 more minutes.
  • Pour in the Vegetable-saffron stock and add the sultanas. Bring to the boil, stir.
  • Lower the heat, cover and cook gently until the rice is tender and all the liquid has been absorbed.
  • Meanwhile, heat the oil in a wok or large pan and fry the cashew nuts until browned.
  • Drain on kitchen towel, then sprinkle the cashew nuts over the rice. Serve with naan bread and salad.


  • 600 ml vegetable stock
  • ¼ teaspoon, saffron threads 
  • 50 grams butter
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 in piece cinnamon stick
  • 6 green cardamom pods 
  • 1 bay leaf
  • 250 grams basmati rice, soaked 
  • 50 grams sultanas (golden raisins) 
  • 20 ml IDHAYAM sesame oil 
  • 50 grams cashew nuts 
  • Naan and tomato and onion salad

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