Plump raisins and pistachio kernels add sweet and nutty flavours to this spiced Indian rice dish that's a classic accompaniment to curries.
Preparation Time 10 - 70 minutes
Cooking Time 35 minutes
Ingredients (serves 6)
500g basmati rice
80ml (1/3 cup) sunflower oil
1 large onion, halved, thinly sliced
1 cinnamon stick, bruised
6 green cardamom pods, bruised
1 tsp cumin seeds
75g (1/2 cup) pistachio kernels
65g (1/3 cup) raisins
1L (4 cups) water
1 tsp salt
25g (1/3 cup) shredded coconut
Method
Rinse rice in a sieve until the water runs clear. Place in a bowl and cover with cold water. Set aside for 1 hour to soak. Drain.
Heat half the oil in a saucepan over high heat. Add onion and cook, stirring, for 5-10 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel.
Heat remaining oil in the pan over low heat. Add the cinnamon stick, cardamom pods and cumin seeds and cook, stirring, for 30 seconds or until aromatic. Add the rice, pistachios and raisins and cook, stirring, for 30 seconds or until coated in oil.
Add water and salt. Bring to the boil over high heat. Reduce heat to medium and cook for 8-10 minutes. Reduce heat to low. Cover with 2 sheets of foil, then cover tightly with lid. Cook for 10-12 minutes or until tender. Use a fork to separate the grains.
Meanwhile, place the coconut in a small frying pan over medium heat. Cook, stirring, for 1-2 minutes or until toasted.
Place the rice mixture in a serving bowl. Top with the onion and coconut. Serve.
Notes & tips
You can prepare this recipe to the end of step 2 up to 1 1/2 hours ahead. Continue from step 3, 30 minutes before serving.
Source
Good Taste - May 2006, Page 72
Recipe by Louise Pickford
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