Saffron and almond basmati rice

For 4 portions

Basmati rice - 250g

Sunflower oil – 2tbsp

Vermicelli Pasta – 40g

Finely chopped Onion – 50g

clove of garlic(crushed) - 1

Butter or ghee - 25g

Saffron strands - 1/2tsp

Vegetable stock or water – 500ml

Cardamon pods – 6

Cinnamon stick – 1

Bay leaves - 2

flaked almond, lightly toasted – 50g

1. Soak the rice in cold water with cover for 30 minutes then drain a sieve.
2. In a large saucepan, heat half the oil and break in the vermicelli. Stir-fry until brown. Carefully remove, drain off excess oil.
3. Add remaining oil, lightly fry onion and garlic until lightly coloured, add the butter or ghee.
4. Add the rice, stir well and fry for 1 minute.
5. Place saffron in 2 tablespoons of hot stock for 2 minutes.
6. Add the rest of the stock to the rice.
7. Add the vermicelli, cardamom, cinnamon, bay leaves, saffron and season.
8. Bring to the boil, cover and simmer until rice is cooked.
9. Remove from heat, allow to stand covered for approximately 3 minutes.
10. Sprinkle and stir in the almonds and serve immediately.