Rice with Raisins & Cashews Recipe
(Pulao Rice)
Indian Recipes

Pulao rice is highly aromatic and ideal with any north Indian or Burmese curry. Originating from Persia, the spices delicately flavor the rice, the base of which is often crispy. The rice is a perfect accompaniment to tandoori meat or fish with a cucumber and mint raita and mango chutney.

Ingredients:

1 tbsp
2
1/2 tsp
4-inch piece
6
1/2 tsp
1/2 tsp
1/2 tsp
21/2 tsp
2 tbsp
1/2 cup

ghee or vegetable oil
large onions, thinly sliced
salt
cassia bark or cinnamon stick
green cardamoms or 2 large black cardamoms, bruised
black peppercorns
cumin seeds
fennel seeds
basmati rice, washed
golden raisins
toasted cashew nuts, chopped

Method:

1. Heat the ghee or oil in a large saucepan, add the onions, and fry until golden brown and crisp. Remove half of the onions and reserve.
   

2. Add the salt and all the spices and stir in the hot oil for 1-2 minutes or until golden brown and crisp. Remove half of the onions and reserve.
   

3. Level the surface of the rice and pour in enough water to reach 1/2 inch above the rice. Bring the water to a boil, then reduce the heat, cover the pot, and simmer for 20 minutes.
   

4. Remove the pot from the heat and add the golden raisins and cashew nuts. Set aside to stand, covered, for 10 minutes, then fluff with a fork. Turn out the rice onto a warmed platter and scatter with the remaining fried onions.

Serves 4-6