CARDAMOM & COCONUT PILAU
A great spiced Indain rice dish to serve with a curry dish. Serves 4 - 6. In addition to the cooking time the rice needs to soften for one hour before cooking
Provided by Jubes
Categories White Rice
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the rice, until the water runs clear. Place the rice in a bowl and cover with cold water. Set the rice aside for one hour to soak. Drain the rice.
- Heat half of the oil in a saucepan using a high heat. Add the onion. Stir and cook the onion for about ten minutes, until crisp. Remove the onion and drain on paper kitchen towel.
- Heat the remaining oil over a low heat. Add the cinnamon stick, cardamom pods and cumin seeds. Cook for about 30 seconds to release the aromatics.
- Add the rice, pistachios and raisins to the spices. Cook for about a minute. Everything should be coated and glossy from the oil.
- Add the water and salt. Bring to the boil using a high heat. Reduce heat to medium and cook for another 10 minutes.
- Reduce the heat to low. Cover the saucepan with 2 thicknesses of aluminum foil and cover tightly with a lid.Continue to cook for about another 10-15 minutes, or until tender. Separate the rice grains using a fork.
- Meanwhile -- place the coconut in a frying pan over a medium heat. Stir and toast the coconut for 1 to 2 minutes. Be careful not to burn the coconut.
- Place the rice in a serving bowl. Top with the fried onions and toasted coconut. Serve.
Nutrition Facts : Calories 801.2, Fat 31.7, SaturatedFat 6.4, Sodium 621.4, Carbohydrate 117.8, Fiber 7.5, Sugar 14.3, Protein 14.1
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