Cardamom & Coconut Pilau

Recipe by Jubes
READY IN: 1hr 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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