1/8 cup diced onion
1/4 cup almonds
1/4 cup pine nuts
2 tablespoons oil
1/2 teaspoon nutmeg
1 teaspoon curry powder
5 cardamom pods
1/4 teaspoon black pepper
1 vegetable or chicken bouillon cube
2 cups water
How2:
In a pot add some oil saute the almonds and pine nuts heat up quicker than almonds so you may fry them at separate times. once they are golden place in a plate.
On med heat add onions to the pot saute until soft and about to turn brown. add spices, bouillon and nus into the pot.
add water,bring up to a boil.
Cover pot reduce heat to low.
cook for about 15 Min's until the rice is fluffy and water had evaporated. turn heat off and leave pot covered the moisture will redistribute this way.
Note: you may replace bouillon with stock but remove salt if u have salted stock, another great addition to this recipe is 1/4 cup raisins or dried cranberries
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