|Saffron shreds/Pinch of powdered saffron||7|
|Ground cinnamon||1 Pinch|
|Garlic salt||1 Pinch|
|Onion||1 Tablespoon, minced|
|Peas||1⁄2 Cup (8 tbs)|
|Rice||1 Cup (16 tbs), uncooked|
|Curry powder||2 Teaspoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Chopped cashew nuts||1 Tablespoon|
|Raisins||1 Tablespoon, chopped|
|Shredded coconut||1 Tablespoon (Unsweetened)|
Warm milk; add saffron 30 minutes before cooking.
Melt butter in a saucepan.
Add cinnamon, cloves, garlic salt (if desired), and onion.
When onion is tender and pink in color, add peas and rice.
Add curry powder and stir.
Add milk and saffron, then water and salt.
Add cashew nuts and raisins.
Cover and cook until rice is tender, about 25 minutes, or until water is absorbed, stirring occasionally.
Put in serving dish, sprinkle with unsweetened shredded coconut, and serve hot.