THAI PEANUT SAFFRON RICE

U need:
Basmati rice: 2 cups washed well and soaked for 30 mins
roasted peanuts : 1/4 cup
green capsicum: 2
green peas: 1/2 cup
vegetable stock cube: 1
coconut milk: 1/2 cup(thick)
soya sauce: 1 tsp
dry lemon grass : 1 tsp
saffron strands: 1/2 tsp soaked in 1/4 cup  warm milk
ginger: 1"piece
bay leaf:1
turmeric powder: 1/4tsp(optional)
green chillies: 3 slit fine
shallots(small onions): 1/2 cup
vegetable oil: 2 tablsp
salt (optional)
water: 2&1/4 cups

Method:
1. In a pan add 2 cups water,crumbled veg stock cube,bay leaf, dry lemon grass,ginger and simmer for  7 to 8 mins. Strain the liquid in a bowl and set aside.
2. Clean the rice and drain excess water. Chop the capsicum into medium size cubes.
3. Peel the shallots and chop into two.
4. Heat oil in a cooking pan.When hot add the slit green chillies and the chopped shallots.Stir well for 5 mins.Add roasted peanuts and capsicum,soya sauce and stir further for 5 mins.
5. Add green peas and the drained rice.Continue stirring for 6 to 7 mins. Add the liquid stock,coconut milk  and turmeric powder,stir once. Cover with a lid and let the rice cook gently on medium heat.
6. Open the lid in between once and add the saffron milk. Cover and cook till the rice is 3/4th cooked. Off the gas.Let the balance cooking take place in the steam itself.
7. Just before serving open the lid and lightly fluff with a fork.Test for salt.
8. Transfer to a serving plate,garnish with some more peanuts and serve hot.

Note: Filled with the flavour of lemon grass and crunchy peanuts this aromatic Thai rice is yummy to eat.You can use Thai rice if you like but basmati tastes equally good. Fresh Lemon leaves(about 3) can be used instead of dry lemon grass in the stock.Additional salt is not needed as the stock and soya sauce have the required amount. But can add salt if needed. Turmeric powder can be avoided as saffron itself gives that yellow tinge.
Bonn Appetite!!!!!!