NAVRATTAN PULLAO (NINE-JEWELED RICE) - INDIAN

Ingredients:
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1 c Basmathi rice
1 3/4 c Water
1/4 c Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 t Salt
1/2 t Cumin seed

For Mixing with rice before serving:

A) 1/4 c frozen peas (boiled), salt, 6 drops green food
coloring mixed with 1 t water.

B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam
Masala, 6 drops red food coloring mixed in 2 t water.

Ingredients:
------------
1 Thinly sliced onion
2 1/4 c Ghee
1 oz Almonds
1 oz Cashew nuts
1 1/2 oz Golden raisins
1 oz Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg

Method:
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Clean, wash, and soak rice in 1 3/4 c water for pressure
cooking, or in 2 cups of water for pan cooking. Heat oil
and fry the onions. Add whole spices. Fry 1 minute. Add
rice and fry for 2/3 minutes to coat the rice grains with
oil. Add the water which the rice was soaking in.
Pressure cook, building up the pressure to 15 psi and let
drop, OR cook in a pan bringing to full boil then down to
a simmer followed by 20 minutes of cooking until the rice
is done.

Divide rice into three parts. Thoroughly mix A with one
part and B with another. Leave the last part plain. Keep
rice separate and warm in the oven.

Meanwhile fry the onion until it is crisp. Remove and fry
almonds, cashew nuts, pistachios, raisins, ginger and
chili. Chop egg and sprinkle with salt. Keep warm until
required.

To serve, place onions, nuts, chopped egg and all of (C)
in a dish and spread the three batches of rice in clumps
above it aesthetically.