2 cups long grain rice
2 tbsp butter
2 tbsp vegetable or olive oil
1 onion, chopped
2 cloves garlic, finely chopped
2”-3” cinnamon stick
½ tsp salt, or to taste
½ tsp ginger
½ tsp white pepper
½ tsp cumin
½ tsp turmeric
¼ cup fresh coriander, chopped
¼ cup frozen peas
1 red pepper, finely chopped
1 carrot, finely chopped
1 litre chicken or vegetable stock
¼ tsp saffron threads, crushed

1. In a sauce pan, heat the stock almost to boiling.
2. Mix the remaining ingredients except the saffron in a very large skillet or shallow stock pot. 
3. Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to colour.
4. Add the stock and saffron to the rice, stirring only once.
5. Bring the stock to a simmer. 
6. Adjust the seasoning. 
7. Cover and reduce heat to low
8. Simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and rice is tender.