Festive Vegetable Pulao (Spiced Basmati Rice with Saffron)

• 300 g Basmati rice
• 1 pinch Dried saffron threads
• 3 tbsp Ghee
• 1 large Yellow onion
• 1 tsp Cumin seeds
• 6 Green cardamom pods
• 6 Whole cloves
• 1 Cinnamon sticks
• 2 Bay leaves
• 1 large Carrot
• 150 g Green beans
• 120 g Frozen peas
• 1 ½ tsp Fine sea salt
• 600 ml Water

1. Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then soak it in fresh water for 20 minutes. Meanwhile, put the saffron in 2 tbsp of the measured water in a small bowl to bloom.
2. Thinly slice the onion. Peel the carrot, then cut the carrot and green beans into small, even pieces so they cook at the same rate.
3. Heat the ghee in a large pot over medium heat. Add the onion and cook, stirring often, for 10 to 12 minutes until deep golden and sweet-smelling.
4. Stir in the cumin seeds, cardamom pods, cloves, cinnamon stick and bay leaves. Cook for 30 to 60 seconds until the spices smell fragrant.
5. Add the carrot and green beans and cook for 3 to 4 minutes, stirring to coat in the spiced ghee. Tip in the frozen peas and cook for 1 minute to take the chill off.
6. Drain the rice well, then add it to the pot and stir gently for 1 to 2 minutes so the grains are glossy and lightly toasted. Stir in the fine sea salt.
7. Pour in the remaining water, then add the saffron water (including the threads). Bring to the boil, then cover, reduce to the lowest heat and cook for 12 minutes until the rice is tender and the water is absorbed.
8. Remove from the heat and leave, covered, for 8 minutes to steam and finish cooking. Fluff gently with a spoon, lifting from the edges so the grains stay separate, and serve warm.

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