Pulao from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva Raja

Ingredients

• 2 tablespoons chopped almonds
• 4 tablespoons ghee or oil
• 2 tablespoons raisins or sultanas
• 500 g (2½ cups) basmati rice
• 1 teaspoon cumin seeds
• 250 ml (1 cup) coconut milk
• 2 tablespoons fresh or frozen peas rosewater (optional)
• 1 tablespoon ginger juice
• 15 saffron threads, Soaked in 1 tablespoon warm milk
• 2 Indian bay leaves (cassia leaves)
• 2 onions, finely sliced
• 2 cinnamon sticks
• 5 cardamom pods
• 1 teaspoon sugar