Cardamom & Coconut Pilau
photo by Baby Kato
- Ready In:
- 1hr 55mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 500 g basmati rice
- 1⁄3 cup sunflower oil
- 1 large onion, halved and thinly sliced
- 1 cinnamon stick, bruised
- 6 green cardamom pods, bruised
- 1 teaspoon cumin seed
- 1⁄2 cup pistachios, kernels
- 1⁄3 cup raisins
- 4 cups water
- 1 teaspoon salt
- 1⁄3 cup shredded coconut
directions
- 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.
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Reviews
-
Oh this was so good. I could have ate just this for dinner tonight and been very happy and satisfied. It was easy to make, the rice was perfectly cooked and it had so much flavor. I loved all the sweet and savory elements to this rice. Just the right amount of spice, onion and coconut. I omitted the nuts as my dh is allergic. Thanks for sharing this recipe **Jubes**. Made for the Fearless Red Dragons - ZWT8 - India
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Very good. I did change the soaking & cooking time to suit my white Basmati rice that can not handle the long soak but I think most types can. I used unrefined sunflower oil, ground cumin as I didn't have whole cumin on hand, Thompson raisins, sea salt, desiccated coconut, again because that is what I had plus the rest. I would make this again for an Indian meal, not sure how the coconut would go down with everyone but I think it was neat.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free