Yield: 6 servings
|Seeds Of 3 Cardamoms|
|¾ cup||Blanched Almonds|
|1 pinch||Of Salt|
|Good Pinch Of Saffron|
|1||4-Inch Cinnamon Stick|
Melt the butter and add the rice; brown it well without scorching it.
Add the cardamom seeds, cloves, raisins, almonds, sugar, mace, salt and saffron. Stir in the pan for 1 minute. Cover with water, add the cinnamon and bring to a boil. Boil for 1 minute, then lower the heat to simmer very gently in the saucepan, covered. Cook until the rice is tender, adding water a little at a time should the liquid become absorbed before the rice is cooked.
From How To Make Good Curries by Helen Lawson Copyright 1973