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One stick of Cinnamon, Three cloves,
two cardamom pods and a pinch of saffron. |
In a mortar, crush the cardamom pods, taking out the seeds and discarding the empty pods. Add a pinch of sugar and grind the seeds to a powder. Note that the sugar is there to help you grind the cardamom seeds, its role is not as a sweetener.
Add the cloves, one at a time and grind them to a powder too.
Add the saffron and grind that to a powder with the rest.
Now, add the cinnamon and crush that into smaller pieces - you might want to remove these later, after cooking so don't make them too small or remember to take a tooth pick to work with you.
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Grind them up - you can use a pinch of sugar to
help this process - it is not there for sweetness. |
Add some water and rinse the contents into the pot that you are going to boil the rice in.
Rinse a few more times until the mortar is clean.
Add the rice and boiling water and bring to the boil.
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green sultanas and
golden sultanas |
Add the sultanas to the pot.
Follow the cooking instructions for the rice.
When the rice is cooked, divide it up into the number of lunch boxes you are catering for with the quantity of ingredients you used.
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Ready to eat.
You can add flaked almonds or anything else if you want. |
