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"
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by busyozmum photo by busyozmum
photo by busyozmum photo by busyozmum
Ready In:
1hr 55mins




  • 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.

Questions & Replies

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  1. busyozmum
    This was delicious and enjoyed by all of my family. The flavour of the spices was lovely. I used cashews in place of the pistachio's as I couldn't find any when I went shopping for ingredients. The cashews were too soft to notice. I will definitely make this again and use pistachio's next time. ;o)
  2. Elmotoo
    This was fabulous ~ everybody loved it! Thanks, Jubes! Made for the 6/07 Aussie Swap.
  3. lindseylcw
    Really delicious, have made similar before but the pistachios and toasted coconut take it to another level. This will be a real keeper for me Thank you Jubes.
  4. Baby Kato
    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
  5. UmmBinat
    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.


Aussie Mum - gluten-free
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