Chestnut Pulao
024 (1)
4 cups Basmati rice
6 cups water
1 tsp salt
1 Cinnamon stick
3 cardomom pods
1 star anise
3 cloves
2 tbsp ghee 
Vegetable oil
For decoration
1 tbsp oil/ ghee 
Raisins &  Chestnuts (bottled)
Salt & Pepper
A pinch of saffron / yellow colour
1 hand full of coriander chopped
Boil water, add salt & keep aside.
Heat ghee+ poil in a sauce pan.
Add Cinnamon, cardomom,star anise & cloves.
When aroma of the spices rises add basmati rice. Stir continously.
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat. When rice is 3/4 cooked remove from fire .
Close the lid tightly . Stir occassionaly with a wooden spatule.
When fully cooked remove the lid & add chopped coriander leaves. 
Keep aside to cool.
Take 1 tbsp warm water in a bowl & dilute yellow colour /safran.
Add 3 tbsp of cooked rice.
Stir so that the rice returns yellow. 
Heat the oil/ ghee in a frying pan.
Roast chestnuts & raisins.
Garnish with salt & freshly ground pepper .
Add the saffron rice, raisins & chestnuts to the rice & toss gently.
Serve hot with curries.