Pilau Rice with Whole Spices

Add the saffron strands to the hot stock and set aside. Heat the butter in a large saucepan and fry the onion and garlic for 5 minutes.Stir in the cinnamon stick, Kahneman and Bailey and cook for 2 minutes

Add the rice and cook, stirring, for 2 minutes more. Pour in the stock and add the sultanas. Bring to the boil, stir, then lower the heat, cover and cook gently for 15 minutes or until the rice is tender and the liquid has all been absorbed.

Meanwhile heat the oil in a frying pan and fry the cashew nuts until browned. Drain on kitchen paper. Scatter over the rice and serve