Kashmiri Spiced Saffron Rice

Kashmiri Spiced Saffron Rice
	Ingredients           • 500g basmati rice • 1 tablespoon ghee • 1 tablespoon olive oil • 1 onion, finely sliced • 2 cloves garlic chopped • 5 cardamom pods, bruised • 3 whole cloves • 1 small quill cinnamon • 1/4 teaspoon powdered Baby Brand Saffron • 1 liter very hot water • 2 teaspoons sea salt • 3 tablespoons sultanas           Garnish :           1/2 cup frozen peas~1/2 cup raw cashews~3 hard boiled eggs           Preparation           Wash the rice in two or three changes of water then drain for at least 30 minutes in a colander. In a heavy saucepan with a well-fitting lid, heat the ghee and olive oil. Fry onion, garlic and spices, stirring frequently, for about 8 minutes or until onions and garlic start to brown. Add rice & fry for 2 minutes, stirring until each grain is coated with ghee. Add hot water, salt, sultanas and Baby Brand Saffron. Boil, then turn heat as low as possible, cover tightly and allow cooking for 15 minutes. While rice is steaming, boil the eggs. Heat a little oil and fry the cashew nuts until golden, then drain them on kitchen paper. Cook the frozen peas in lightly salted boiling water. Uncover rice and allow steam to escape for a few minutes, then fork lightly to separate grains. Serve rice with a metal spoon…