SPICED RICE PI­LAF WITH CASHEWS

Life & Style Weekend - - EATING OUT GUIDE -

Serves 6 as a side

IN­GRE­DI­ENTS:

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

METHOD:

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

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