2 teaspoons sugar
4 tablespoons corn oil
2 bay leaves
1 1/2 inches stick cinnamon
10 black peppercorns
2 2/3 cups basmati rice, washed and drained (1 pound)
2 tablespoons raisins
2 tablespoons slivered almonds
2 tablespoons pistachio nuts, roughly chopped
4 tablespoons unsalted cashew nuts
4 cups hot water
1 teaspoon saffron
4 tablespoons fresh coriander leaves, chopped
2 teaspoons glacé cherries, chopped
Heat a heavy-bottomed pan. Drop in the sugar and allow it to caramelize to a rich brown.
Spoon in the oil and blend. When the oil is hot, add the whole spices and stir until they change color.
Then add the rice and sauté well. Stir in the raisins and nuts and continue sautéing until they turn golden. Pour in the water and sprinkle in the saffron and salt. Give it a last stir, cover and cook over low heat until the rice is fluffy and dry.
Mix gently with a slotted spoon to avoid breaking the rice grains.
Serve garnished with coriander leaves and glacé cherries.