Wash the rice in several changes of cold water, drain well and set aside.
Heat the ghee
or oil in a large heavy-based saucepan. Add the onion and garlic, and
fry over a medium heat, stir-ring occasionally, for 5 minutes or until
they are golden.
Add all the
spices to the pan, stir to mix and cook for a further 1 minute. Stir in
the rice and salt, and mix so the rice grains are coated in the spicy
oil. Cook for 2 minutes.
Stir in the
coconut milk and stock, bring to the boil, then cover the pan and simmer
the rice very gently for 20-25 minutes. (Do not remove the lid during
this time).
Lift the lid
of the pan and check the rice. It should be cooked and all the liquid
should have been absorbed. The spices should have risen to the surface,
so carefully remove and discard them. Fluff up the grains of rice with a
fork and gently stir in the sultanas.
Transfer the
rice to a warm serving dish and scatter over the flaked almonds. Serve
immediately.
Serves 6
It is the turmeric that gives this dish
its distinctive color. However, it also adds a peppery flavor to dishes.
