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1
In a small saucepan, measure wild rice and just cover with water.
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2
Cover and bring to boil; reduce heat and simmer for 2 minutes.
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3
Drain well and return to saucepan.
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4
Add 2 1/2 cups of water, cover and bring to boil.
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5
Reduce heat and simmer for 20 minutes or until most of the water is absorbed.
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6
In the meantime, measure basmati brown rice, Jasmine long grain rice and Lal Qilla rice to a large mixing bowl.
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7
Wash rice in cold water by squeezing rice through your fingers at least 100 times.
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8
Change the water every 25 squeezes.
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9
This removes most of the chaf off the rice.
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10
Drain rice well and transfer to an automatic electric rice cooker or a large saucepan.
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11
Now add the semi-cooked wild rice to cooker.
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12
Add 4 cups of chicken broth, 1 1/2 cups of water, saffron strands and butter to cooker.
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13
Mix rice well to blend.
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14
If using an electric cooker, cover, press to start and continue to cook for approximately 20 minutes.
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15
DO NOT REMOVE COVER WHILE RICE IS COOKING.
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16
If using a saucepan, cover, bring to boil; reduce heat and simmer for about 20 minutes or until all liquid has been absorbed.
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17
While the rice is cooking, crush the cashews and set aside.
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18
When rice is cooked, fluff with a fork.
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19
Add crushed cashews and mix again to incorporate with the rice.
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20
Serve immediately with your favorite chicken dish or curried beef.
