Salmon pulao rice

Ingredients

For the salmon :

• 4 pieces of salmon (medium ; opt for more if you like)
• Crushed pepper
• Salt

For the puloa rice :

• 2 cups basmati rice (rinse and drain off excess water)
• 2 tbsp ghee or butter
• 2 sticks cinnamon
• 2 star anise
• 4 shallots (sliced thinly)
• 2 tbsp cashew nuts
• 1/2 tsp saffron strands (if unavailable, use turmeric powder)
• 3 cups water
• Coriander leaves (for garnishing)
• Salt for taste

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Preparation

• Rub salmon with crushed pepper and salt.
  Add 1 tsp of ghee (from the 2 tbsp as stated for pulao rice)
• Pan fry till cooked; depends on the texture you prefer.
  Remove and keep aside.
• In the same pan, add the balance of the ghee.
  Fry cashew nuts till crispy and brown; remove and keep aside.
• Do the same for shallots; fry and remove.
  Now add spices and quickly fry.
  
• Put in rice and stir for a few minutes.
  Tip rice into rice cooker; add salt, saffron strands and water.
• Gently stir and let it cook.
  Once cook, fluff up rice.
• To serve: scatter fried shallots and cashews over and garnish with coriander leaves.
  Also, do consider pairing with vegetable raita and maybe boiled eggs.

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