Ingredients

• 2 1/2 cups basmati rice
• 1/2 teaspoon saffron threads
• 1/4 cup vegetable oil
• 1 large brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 2cm piece ginger, peeled, grated
• 1 cinnamon stick, halved
• 1 star anise
• 4 cardamom pods, lightly crushed
• 4 cups Massel salt reduced chicken style liquid stock
• pinch of ground cloves
• 1/2 teaspoon garam masala
• 1/2 cup sultanas
• 1/2 cup frozen peas, slightly thawed
• 2 hard-boiled eggs, quartered, to serve
• 1/4 cup roasted cashews, to serve

Method

• Step 1 Wash rice in cold water until water runs clear. Place in a bowl. Cover with cold water. Set aside for 20 minutes to soak. Drain rice in a colander, stirring occasionally, for 30 minutes or until rice feels dry. Combine saffron and 1 tablespoon hot water in a small bowl and set aside.
• Step 2 Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 4 to 5 minutes or until soft.
• Step 3 Add ginger, cinnamon stick, star anise and cardamom pods. Cook for 1 minute. Add rice and cook, stirring constantly, for 5 minutes.

• Step 4 Meanwhile, bring stock to the boil in a saucepan over medium-high heat. Add boiling stock, saffron mixture, cloves, garam masala and sultanas to rice. Stir to combine. Bring to the boil. Reduce heat to low. Cover with a tight-fitting lid and cook for 18 minutes (do not remove lid). Remove from heat. Add peas and stir with a fork. Cover and set aside for 5 minutes. Fluff rice with a fork. Transfer to serving bowl. Top with egg and fried cashews. Serve.