1. Add the oil to a pan and fry the chopped onion for 2 minutes.

2. Add the garlic, coriander, cardomen seeds, cumin powder, curry powder and seven spice and cook for 2 minutes, stirring.

3. Add the rice, mix together and stir for 5 minutes.

4. Add meat stock or water with powdered chicken stock or a stock cube. Bring to the boil and cook for 15 minutes on a low heat.

5. When the water has been absorbed, sprinkle red saffron powder on one side of the rice and yellow saffron powder on the other.  Cover the rice with aluminium foil, put the lid on and turn off the heat.

6. Fry the raisins for 2 minutes in a little oil, then remove from the oil.

7. Serve with the white rice underneath and the coloured rice and raisins on top.

Ingredients

2 kg/4.4lb basmati rice

½ litre/17½ fl oz water

1 dessert spoon of powdered

chicken stock/1 stock cube or

meat stock (see Huuris recipe,

mains)

1 large onion, chopped

1 teaspoon curry powder

1 teaspoon seven spice

seasoning

1 teaspoon cumin powder

1 teaspoon cardomen seeds,

chopped

3 garlic cloves, chopped

A handful of fresh coriander,

finely chopped

200 ml/7 fl oz oil

1 pinch red saffron

1 pinch yellow saffron

½ cup raisins