SPICED RICE PILAF WITH CASHEWS
Serves 6 as a side
1 cup aged basmati rice
2 tbsp coconut oil
2 onions, peeled and thinly sliced 6 cloves garlic, grated
¼ tsp whole cumin seeds
3 green cardamom pods, bruised ½ tsp ground turmeric
½ tsp ground mace
2 cups of water
½ tsp of salt
2 tbsp pistachios
1 tbsp cashew nuts
2 tbsp sultanas
1 tbsp ghee or hot melted butter Fresh coriander leaves
Soak the rice for 25 minutes and then rinse well until the water runs clear. Drain and set aside.
Fry sliced onions and garlic until they are golden brown and a little crispy (do not burn or it will be bitter). Remove on to the paper towel and set aside.
In the same frying pan add the cumin seeds, cardamom pods, ground turmeric and mace.
Cook until they pop and release their aroma, then add the rice and stir.
Cook for another minute stirring occasionally. Add the water and salt. Bring to the boil, stir and cover with a lid. Reduce heat and cook gently until the water has evaporated and there are pencil-sized holes in the top of the rice. Give the rice a final stir.
Sprinkle over the nuts and sultanas, put the lid back on and turn off the heat. Leave for 15 minutes.
Lift the lid, remove cardamom pods, add the ghee/butter and give the rice a final stir while sprinkling on the crispy onions and garlic.
Serve with fresh coriander leaves on top.
Visit Vicki at Red Hot Chilli Pepper, 9/65 Bulcock St, Caloundra