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Cardamom and cinnamon pilaf
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Fragrant Indian rice dish with herbs, nuts, and spices.
Ingredients:
  • 30g ghee
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 4 cardamom pods, bruised
  • 4 x 3cm cinnamon sticks
  • 2 tsp black mustard seeds
  • 2.50 gm ground cumin
  • 1 tsp fenugreek seeds
  • 1/2 tsp saffron threads
  • 6 fresh or dried curry leaves
  • 400g (2 cups) Basmati rice
  • 625ml (2 1/2 cups) chicken style liquid stock
  • 75g (1/2 cup) salted pistachio kernels
  • 80g (1/2 cup) roasted cashew nuts
  • 250.00 ml loosely packed fresh coriander leaves
  • Salt & freshly ground black pepper
Instructions:
  • In a large saucepan over medium heat, melt the ghee. Sauté onion, garlic, and ginger until onion softens, about 3 minutes. Stir in cardamom, cinnamon, mustard seeds, cumin, fenugreek, saffron, and curry leaves for 1 minute until aromatic. Add rice and mix well with the spices. Pour in the stock, bring to a boil, then reduce heat to low. Simmer covered for 15 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Remove from heat and enjoy!
  • Add the vibrant combination of pistachios, cashews, and fragrant coriander into the dish. Adjust seasoning with a sprinkle of salt and pepper to enhance the flavors. Serve promptly for an unforgettable dining experience.

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