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Cardamom and coconut pulau
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Spiced Indian rice with plump raisins and pistachios - a tasty side for curries.
Ingredients:
  • 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
  • 2.40 gm salt
  • 25g (1/3 cup) shredded coconut
Instructions:
  • Thoroughly rinse the rice in a sieve until the water runs clear, then transfer it to a bowl and cover it with cold water. Allow it to soak for 1 hour before draining.
  • In a saucepan, heat half of the oil over high heat. Sauté the onion for 5-10 minutes until crisp, then transfer to a plate lined with paper towel using a slotted spoon.
  • Warm the remaining oil in the pan over low heat. Introduce the cinnamon stick, cardamom pods, and cumin seeds to the pan and stir for 30 seconds until fragrant. Toss in the rice, pistachios, and raisins, and stir for another 30 seconds until well coated in oil.
  • Combine water and salt in a pot and bring to a boil over high heat. Reduce heat to medium and simmer for 8-10 minutes. Then, lower the heat to low, cover with 2 sheets of foil, and a tight lid. Cook for an additional 10-12 minutes until the grains are tender. Fluff the grains with a fork before serving.
  • Toast the coconut in a small frying pan over medium heat, stirring occasionally, for 1-2 minutes until golden brown.
  • Transfer the seasoned rice to a beautiful serving bowl. Sprinkle with crisp onions and fragrant coconut. Enjoy!

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