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PrintSULTANA AND CASHEW PILAU
The secret of a perfect pilau is to wash the rice thoroughly, then soak it briefly. This softens and moistens the grains, enabling the rice to absorb moisture during cooking, which results in fluffier rice.
Serves :
4
Preparation Method :
- Pour the hot chicken stock into a jug (pitcher).
- Stir in the saffron threads and set aside.
- Heat the butter in a pan and fry the onion and garlic for 5 minutes.
- Stir in the cinnamon stick, cardamoms, and bay leaf and cook for 2 minutes.
- Drain the rice and add to the pan, then cook, stirring, for 2 minutes more.
- Pour in the saffron stock and add the sultanas.
- Bring to boil, stir, then lower the heat, cover and cook gently for 10 minutes or until the rice is tender and all the liquid has been absorbed.
- Meanwhile, heat the oil in a wok, karahi, or large pan and fry the cashew nuts until browned. Drain on kitchen paper.
- Sprinkle the cashew nuts over the rice. Serve with naan bread and tomato and onion salad.
INGREDIENTS
- 600 ml hot chicken or vegetable stock
- Generous pinch of saffron threads
- 50 grams butter
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 inch piece cinnamon stick
- 6 green cardamom pods
- 1 bay leaf
- 250 grams basmati rice, soaked in water for 20-30 minutes
- 50 grams sultanas (golden raisins)
- 1 tablespoon Cooking oil
- 50 gms cashew nuts
- Naan bread and tomato and onion salad, to serve
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