Method
In a heavy saucepan combine 250ml hot water with the Kashmiri
marinade, saffron and sultanas.
Add salt or stock cubes and saffron and 750 mls more water.
Bring to the boil, add basmati rice and stir well.
Turn heat to lowest, cover tightly and cook for 20 minutes
without lifting lid. Fluff with fork.
Serve garnished with green peas, cashews or almonds and slices
of hard boiled egg if desired.