Pulao: Indian Saffron Rice Pilaf with Orange Blossom Water & Peaches

Ingredients:

5 cups uncooked brown, organic rice grains, fairwage, washed, then steamed, al dente (10 minutes uncooked) in organic, chicken broth, fat-free, reduced-sodium with 1 cup of certified organic, orange blossom water, food-grade

(4 cups chicken broth, and 1 cup orange blossom water at sea level. For higher altitude, add approximately an extra half cup of chicken broth per cup of rice grains, uncooked).

Oven-roasted ingredients (for 5 minutes, 325°F, with 2 TBL organic ghee):

-2 tsp cumin seeds, organic

-3 large, red shallots, organic, ends trimmed, two outer layers peel, minced

-12 organic cardomom pods

-4 small, cinnamon sticks

Put the following ingredients into a large pasta pot with a lid:

-8 TBL organic ghee/clarified butter

-Steamed rice, al dente, 10 minutes undercooked

-Oven-roasted seasonings

-5 TBL organic saffron threads, freshly-ground, added to the reduced-fat, organic coconut cream

-3 cups organic, reduced-fat, coconut cream

-2 cups diced, dried, Colorado peaches, organic, washed, de-pitted, then fried in ghee

-2 organic, kaffir lime leaves, dried

-2 cups organic, frozen peas

Directions:

1. Fry the pulao for two minutes over medium heat.

2. Add water to cover all ingredients so that it's two inches above the rice level, then bring it to a boil and remove immediately from heat.

3. Cover the pot with the lid, and turn burner down to medium heat. Wait three minutes for the temperature to go down.

4. Then, place the covered pot onto the burner again.

5. Next, cook the pulao for eight to nine minutes.

6. Remove the pot from heat, uncover it and stir the pilaf.

7. Finally, add another 1/2 cup of orange blossom water for scent.